New England Turkey Chowder
1 cup celery, finely chopped
1/2 cup chopped onion
1 tablespoon margarine
2 cups turkey broth (or low-sodium chicken bouillon)
2-1/2 cups potatoes, peeled and cut into half-inch cubes
1 teaspoon salt
1/4 teaspoon white pepper
dash cayenne pepper
2 cups cooked turkey cut into half-inch cubes
2 cups cold milk ( 2% works fine )
1/4 cup cornstarch
In five-quart saucepan over medium-high heat, saute celery and onions in
margarine 2 to 3 minutes until vegetables are tender crisp.
Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce
heat to low. Once mixture is at a simmer, cover and cook 8 to 10 minutes until
potatoes are tender. Stir in turkey.
In medium bowl gradually add milk to cornstarch. Stir mixture into soup.
Increase heat to medium and cook six to eight minutes until mixture thickens.