Ingredients
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1/4 cup butter
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3 tablespoons minced fresh garlic
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2 celery ribs, diced
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1 jalapeno pepper, seeded and finely chopped
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1 -2 teaspoon dried chili pepper flakes, to taste
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1 -3 teaspoon dried thyme
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4 large potatoes (peeled and cubed)
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2 cups chicken broth or 2 cups turkey broth
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5 cups half-and-half cream or 5 cups full-fat milk
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2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes
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2 (15 ounce) cans whole kernel corn, drained
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2 (14 ounce) cans cream-style corn
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1/3 cup grated parmesan cheese, plus more
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parmesan cheese, for topping
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5 cups chopped cooked turkey
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salt and black pepper
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1/3 cup whipping cream
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garlic-flavored croutons
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2 large onions, chopped
Instructions
- In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
- Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
- Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
- Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.