Creamy chowder with celery,
onion, potatoes and cooked turkey. A good use for leftover holiday
turkey.
New
England Turkey Chowder
- 1 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
2 cups chicken broth
2 1/2 cups peeled and diced potatoes
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups chopped cooked turkey
2 cups milk
1/4 cup cornstarch
- In a saucepan over medium-high
heat, saute chopped celery and chopped onions in butter for 2
to 3 minutes, or until the vegetables are tender-crisp. Add chicken
broth, diced potatoes, salt, white pepper, and cayenne pepper;
bring to a boil. Reduce heat to low, cover, and cook for 8 to
10 minutes, or until the potatoes are tender. Stir in cooked,
chopped turkey.
In a medium bowl, gradually add milk to cornstarch. Stir into
the soup. Increase the heat to medium and cook for 6 to 8 minutes,
or until thickened.
Makes 4 servings.
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