Ingredients

The following ingredients have 6 Servings
  • 4 Tablespoons butter ((55g))
  • 1 large onion
  • 3 large cloves garlic
  • 6 Tbsp all-purpose flour ((50g))
  • 4 cups chicken stock
  • 3 cups white potatoes (diced smaller than ½ inch (465g))
  • 1 cup sliced carrots (about 1 large carrot (115g))
  • 3 cups cooked, shredded turkey ((375g))
  • 2 ½ cups frozen sweet corn ((350g))
  • 1 ½ cups heavy cream ((355ml))
  • 4 oz canned mild or medium chili peppers ((113g))
  • 1 teaspoon smoked paprika
  • ½ teaspoon poultry seasoning

Instruction

  • In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
  • Add onion and cook until soft, about 5 minutes.
  • Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
  • Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
  • Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
  • Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
  • Reduce heat and simmer 30 minutes.
  • Serve.