Southwestern Cheesy Corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons butter, divided
• 1 lb ground turkey
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 cup zucchini, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 1/2 cups raw potatoes, cubed
• 1 cup raw sweet potato, cubed
• 1/2 cup frozen green pea
• 1 cup frozen corn
• 3 tablespoons flour
• 3 1/2 cups chicken stock
• 2 chipotle chiles, minced, plus
• 2 teaspoons adobo sauce
• 2 cups half-and-half cream
• 1 teaspoon fresh sage, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup longhorn cheese or 1 cup cheddar cheese, grated
• 1 lb velveeta cheese or 1 lb processed cheese, cubed

Recipe

• 1 cut all vegetables to size-- i cut all of mine into approximately 1/2" pieces-- i found that it reduced the cooking time for them all to be similar in size.
• 2 in soup pot, melt 2 t butter and brown the ground turkey.
• 3 add garlic& sauté until done.
• 4 add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• 5 stir in 1 t butter& flour.
• 6 add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• 7 bring to boil-- reduce heat to simmer.
• 8 cover & let cook until all vegetables are tender, (approx 25 minutes).
• 9 ladle 2 cups of soup into mixing bowl-- slowly stir in the half & half to prevent it from separating.
• 10 pour it slowly back into soup pot, stirring frequently.
• 11 add both cheeses-- stir until cheese is melted and chowder is thickened.
• 12 taste & adjust salt/pepper if needed.