New England Turkey Chowder

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

1. In a 5-quart pan over medium heat, saute celery and onion in margarine until crisp and tender.
2. Add broth, potatoes, salt, pepper and cayenne pepper.
3. Bring to a boil.
4. Reduce heat to low. Once the mixture is at a simmer, cover and cook 8 to 10 minutes or until potatoes are tender.
5. Stir in turkey.
6. In a medium bowl, gradually add milk to cornstarch, mixing all the time.
7. Stir mixture into soup.
8. Increase heat to medium.
9. Cook 6 to 8 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085256 (may not work)