New England Turkey Chowder
Creamy chowder with celery, onion, potatoes and cooked or leftover turkey.
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, sauté chopped celery and chopped onions in butter for 2 to 3 minutes, or until the vegetables are crisp-tender.
- 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.