Turkey and Corn Chowder
Heat 1 tbs olive oil. Add 1 med onion diced, 1 stalk celery, 1 red bell pepper, 2 garlic cloves minced. Saute until vegetables are soft. Add 1- 4 oz can green chillis. Pour in 3 cups turkey or chicken broth.
Bring to a boil and then reduce heat and simmer. Add 1 ½ cups frozen or fresh corn kernels and let simmer 5 minutes. Place ¼ cup unbleached flour in a medium bowl, slowly whisk in 2 cups skim milk until the mixture is smooth. Add some of the warm soup mixture to bowl, then slowly incorporate the flour mixture into the warm soup. Keep whisking until it becomes creamy. Cook about 15 minutes on low heat. Stir in 2 ½ cups chopped turkey, ¾ cup shredded cheddar cheese., ¼ tsp cayenne pepper. Serve.