New England Turkey Chowder
1 tablespoon margarine
1/2 cup onion, chopped
1 cup celery, finely chopped
2 cups turkey broth or reduced-sodium chicken bouillon
2-1/2 cups potatoes, diced
1/2 teaspoon salt
1/4 teaspoon white pepper
dash cayenne pepper
1/4 cup cornstarch
2 cups cooked turkey, diced
2 cups skim milk
In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.
Servings: 4
Source: The National Turkey Federation
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