New England Turkey Chowder
Source of Recipe
internet and my adaptations
List of Ingredients
1 cup celery, chopped
1/2 cup onion, finely chopped
1 tablespoon butter (or turkey or chicken fat)
2 cups turkey broth (chicken will work)
2 1/2 cups peeled and diced potatoes
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups chopped cooked turkey
2 cups milk
1/4 cup cornstarch
Recipe
In a saucepan over medium-high heat, saute chopped celery and chopped onions in butter for 2 to 3 minutes, or until the vegetables are tender-crisp. Add tureky broth, diced potatoes, salt, white pepper, and cayenne pepper; bring to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until the potatoes are tender. Stir in cooked, chopped turkey.
In a medium bowl, gradually add milk to cornstarch. Stir into the soup. Increase the heat to medium and cook for 6 to 8 minutes, or until thickened.
Makes 4 servings.
Can substitute some cream for the milk to make it richer.
Can easily double the recipe
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