| EAST COAST TURKEY CHOWDER (Serves 4) 1/2 cup chopped onion 1 cup (1/4-inch) celery slices 1 Tablespoon margarine 2 Cups turkey broth or low-sodium chicken bouillon 2-1/2 Cups peeled, (3/4-inch) cubed potatoes 1/2 Teaspoon salt 1/4 Teaspoon white pepper Dash cayenne pepper 2 Cups («-inch) cubed COOKED TURKEY 1/4 Cup cornstarch 2 Cups skim milk In 3-quart saucepan, over medium-high heat, saute onion and celery in margarine until vegetables are tender-crisp. Add broth, potatoes, salt, pepper and cayenne pepper; bring to boil. Reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are tender. Stir in turkey. In medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened. |
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