Turkey Chowder

• 1 c. celery, finely chopped
• 1/2 c. chopped onion
• 1 Tbsp. margarine
• 2 c. turkey broth
• 2 1/2 c. potatoes, peeled and cut in 1/2 inch cubes
• 1 tsp. salt
• 1/4 tsp. white pepper
• dash cayenne pepper
• 2 c. cooked turkey, cubed
• 2 c. cold skim milk
• 1/4 c. cornstarch

1. In a five-quart saucepan over medium-high heat, saute celery and onions in margarine until vegetables are tender crisp.
2. Add broth, potatoes, salt, pepper, and cayenne pepper.
3. Bring to a boil.
4. Reduce heat to low.
5. Once it's simmering, cover and cook 10 minutes until potatoes are tender.
6. Stir in turkey.
7. In medium bowl gradually add milk to cornstarch.
8. Stir mixture into soup. Increase heat to medium, and cook 6-8 minutes longer until mixture thickens.

celery, onion, margarine, turkey broth, potatoes, salt, white pepper, cayenne pepper, turkey, cold skim milk, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66147 (may not work)