Ingredients
-
3 tablespoons butter, divided
-
1 lb ground turkey
-
1 medium onion, chopped
-
1 cup zucchini, 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 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
-
1 garlic clove, minced
-
1 cup green bell pepper, chopped
-
2 chipotle chiles, minced, plus
Instructions
- 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.
- In soup pot, melt 2 T butter and brown the ground turkey.
- Add garlic& sauté until done.
- Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
- Stir in 1 T butter& flour.
- Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
- Bring to boil-- Reduce heat to simmer.
- Cover & let cook until all vegetables are tender, (approx 25 minutes).
- Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
- Pour it SLOWLY back into soup pot, stirring frequently.
- Add both cheeses-- stir until cheese is melted and chowder is thickened.
- Taste & adjust salt/pepper if needed.