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New England Turkey Chowder




Source of Recipe


the web


List of Ingredients




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 skim milk
1/4 cup cornstarch

Recipe



In five-quart saucepan over medium-high heat, sauté 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.

Serves 4