Turkey Chowder - cooking recipe

Ingredients

1 Tbsp. margarine
1 onion, chopped
1 celery stalk, sliced
2 c. turkey broth or reduced-sodium chicken bouillon
3 medium potatoes (about 1 lb.), peeled and cut in cubes
1/2 tsp. salt
1/4 tsp. white pepper
dash of cayenne pepper
2 c. bite size pieces cooked Shady Brook Farms fresh turkey
1/4 c. cornstarch
2 c. skim milk

Preparation

In a 3-quart saucepan over medium-high heat, in margarine, saute onion and celery in margarine until tender-crisp.
Add broth, potatoes, salt, pepper and cayenne pepper.
Bring to a boil.
Cover and reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
Stir in turkey.
In a medium bowl, combine cornstarch and milk.
Stir in soup and cook until thickened.
Makes 4 servings.