Monday, February 7, 2011

New England Turkey Chowder

Yields 4 Servings

1 tbsp butter
1/2 cup onion, chopped
1 cup celery, finely chopped
2 cups turkey broth or reduced-sodium chicken bouillon
2-1/2 cups potatoes, diced
1/2 tsp salt
1/4 tsp pepper
dash Cayenne pepper
1/4 cup cornstarch
2 cups cooked turkey, diced
2 cups milk

1.  In a 3-quart saucepan, melt butter.  Saute onions and celery until soft.

2.  Add broth, potatoes and seasoning; bring to a boil.  Cover and reduce heat to simmer.  Cook for 10-15 minutes, or until potatoes are tender.  Stir in turkey.

3.  In a medium bowl, combine cornstarch and milk.  Stir into soup and cook until thickened.

Recipe taken from

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