Preheat the oven to 200C/180C Fan/Gas 6. Brush the corn on the cobs with oil and roast for 20 minutes until soft. Once cool enough to handle, cut off the kernels and set aside.
To make the dumplings, mix the flour with the butter, chives and half the corn kernels. Season with salt and pepper and add enough water to make a dough. Divide the dough into 12 and shape into dumplings. Set aside.
To make the soup, the carrot, onion, garlic, thyme, bay and a pinch of salt in a pan. Cover with cold water and bring to the boil. Remove from the heat and set aside to cool.
Strain the stock and discard the vegetables. Pass the stock through a sieve. Add 200ml/7fl oz of the stock to a clean pan, bring to a simmer and poach the dumplings until cooked through and fluffy.
Cook the spinach in the remaining stock until just wilted. Check the seasoning and then blend until smooth, adding a little water if necessary.
Preheat the grill to medium and cook the turkey for 10 minutes on each side, until cooked through. Thinly slice.
Pour the soup into deep bowls and top with the turkey, dumplings and the remaining corn. Add a grating of nutmeg and a sprinkling of paprika and serve.