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

1. 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.