New England Turkey Chowder
Servings: 4
1 Tbs 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 tsp salt
1/4 tsp 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.
B-man
