Turkey Chowder

• 1 Tbsp. margarine
• 1 onion, chopped
• 1 celery stalk, sliced
• 2 c. turkey broth or reduced-sodium chicken bouillon
• 3 medium potatoes (about 1 lb.), peeled and cut in cubes
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• dash of cayenne pepper
• 2 c. bite size pieces cooked Shady Brook Farms fresh turkey
• 1/4 c. cornstarch
• 2 c. skim milk

1. In a 3-quart saucepan over medium-high heat, in margarine, saute onion and celery in margarine until tender-crisp.
2. Add broth, potatoes, salt, pepper and cayenne pepper.
3. Bring to a boil.
4. Cover and reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
5. Stir in turkey.
6. In a medium bowl, combine cornstarch and milk.
7. Stir in soup and cook until thickened.
8. Makes 4 servings.

margarine, onion, celery stalk, turkey broth, potatoes, salt, white pepper, cayenne pepper, bite size pieces cooked shady brook farms, cornstarch, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275503 (may not work)