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Creamy Turkey Chowder

1 cup celery, finely chopped
½ cup chopped onion
1 T. margarine
2 cups turkey broth
2½ cups potatoes, peeled and cut into ½” cubes
1 t. salt
¼ t. white pepper
dash cayenne pepper
2 cups cooked turkey cut into ½” cubes
2 cups cold milk
¼ cup cornstarch

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In five-quart saucepan over medium-high heat, sauté celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium and cook 6-8 minutes until mixture thickens. Yield: 4 servings