New England Turkey Chowder
Serving Size : 4
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
1 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.
Smiles from the LR
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