New England Turkey Chowder

(Serves 4)

1 cup celery, finely chopped (I used 2 stalks chopped very small)
1/2 cup onion, chopped
1 Tbsp butter or margarine (I used 2)
2 cups turkey broth or chicken bouillon (I used 4 cups chicken broth)
3 medium potatoes, peeled and cut into 1/2 inch cubes (I used small red
potatoes peeled-8 to 10) I cut them pretty small.
1 tsp. salt (no salt)
1/4 tsp. pepper
2 cups cooked turkey, cut into 1/2 inch cubes
2 cups milk (I used 2 cups 2% milk and 2 cups of heavy cream)
1/4 cup cornstarch (I used 1/2 cup)

In 5-quart saucepan, over medium-high heat, saute celery and onions in
butter 2-3 minutes or until tender-crisp. Add broth, potatoes, salt, and
pepper. Bring to boil. Reduce heat to low. Cover and cook 8-10 minutes
until potatoes are tender. Stir in turkey. In medium bowl gradually add
milk to cornstarch. Mix well, then stir into soup. Increase heat to
medium. Cook 6-8 minutes until mixture thickens.



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