Southwest Turkey Corn Chowder - Chicago News and Weather | FOX 32 News

Active Time: 20 minutes
Total Time: 30 minutes
Amount: 6 servings

Ingredients:
1 tablespoon Jewel® Olive Oil
1 cup chopped onions
2 poblano peppers, seeded and chopped
1 tablespoon chopped garlic
3 cups torn up leftover turkey (12 ounces)
¼ cup Jewel® ReAll-Purpose Flour
1 tablespoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon chili powder
2 cups Jewel® Reduced Sodium Chicken Broth
2 (14.5 ounce) cans Jewel® Diced Tomatoes, undrained
1 (15 ounce) can cream style corn
1 cup Jewel® Whole Kernel Corn
1 (12 ounce) can evaporated skim milk
2 tablespoons chopped cilantro

Directions:

1. In large stockpot or Dutch oven, heat oil over medium heat. Add onions, peppers and garlic; salt and pepper to taste. Sauté until onions are softened.
2. Add in turkey, flour, cumin, cayenne and chili powder. Stir until well combined; cook 2 minutes. Stir in chicken broth, tomatoes, cream style corn and corn. Bring to a boil; reduce heat and simmer 10 minutes.
3. Stir in evaporated milk and cilantro; continue simmering until heated through.

Nutritional Information:
Serving Size 1/6 of recipe; Calories 350; Total Fat 8g; Saturated Fat 2g; Cholesterol 55mg; Sodium 1,040mg; Carbohydrates 40g; Fiber 4g Protein 30g

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