Turkey Corn Chowder Southwest Style
Learn how to make easy turkey corn chowder with a southwest flair by following these simple, step-by-step instructions for an economical weeknight meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 360 kcal
1 garlic press
1 Knife
1 cutting board
1 cheese grater
1 Ladle
2 tablespoons olive oil or butter 1 large onion, chopped 2 cloves garlic, minced 1 14.5-ounce can chicken broth 2 14.75-ounce cans cream style corn 1 4-ounce can diced green chilies 1 14.5-ounce can diced tomatoes 1½ pounds cooked turkey, diced 2 cups 2% milk 1 cup Monterey Jack cheese, divided
Heat olive oil or butter in a stock pot on medium heat. Chop the onion and mince the garlic.
Add the onion to the olive oil and saute for 2 minutes. Add the minced garlic and saute for 1 minute.
Add the chicken broth and cumin, then simmer for 10 minutes.
Stir in the remaining ingredients except the milk and cheese. Heat through, stirring occasionally.
Add milk and heat through, but do not boil.
When ready to serve, ladle the soup into bowls. Sprinkle about 1/8 cup cheese onto the top of each serving. Serves 8.
Keyword dinner, soup, turkey