Turkey Chowder
1 cup celery,
finely chopped
1/2 cup
chopped onion
1 tablespoon
margarine
2 cups
turkey broth
2-1/2
cups potatoes, peeled and cut in 1/2-inch cubes
1 teaspoon
salt
1/4 teaspoon
white pepper
Dash of
cayenne pepper
2 cups
cooked turkey, cubed
2 cups
cold skim milk
1/4 cup
cornstarch
In a five-quart
saucepan over medium-high heat, sauté celery and onions in
margarine until vegetables are tender crisp.
Add broth,
potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce
heat to low. Once it’s simmering, cover and cook 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 6 to 8 minutes longer until mixture thickens. |
