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.