Turkey Corn Chowder Recipe

Ingredients

• 4 Russet potatoes diced
• 2 Tablespoons butter
• 1 onion diced
• 2 teaspoons minced garlic
• 4 ounces green chiles
• 2 cups half and half
• 14 ounces chicken broth
• 10.5 ounces cream of chicken soup
• 15 ounce can corn do not drain
• 4 cups cooked turkey
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese for topping

Instructions

1. Place diced potatoes in a large stock pot.
2. Add enough water to the pot so that the tops of the potatoes are covered.
3. Turn the heat on high and bring water to a boil.
4. Reduce heat to medium low and cover the pot with a lid.
5. Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
6. Drain potatoes and place in a large bowl.
7. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
8. Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
9. Serve topped with shredded cheddar cheese.