Turkey Corn Chowder

1 t Extra Virgin Olive Oil
1 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/2" dia) Onions, raw
1 medium bell pepper, red, sweet, raw
2 clove Garlic
4 oz Green chile peppers, diced (Kroger) (by LRSIFERS)
3 cups low sodium or homemade turkey (chicken) broth
1.25 cup kernels Yellow Sweet Corn, Frozen
0.25 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)
0.25 cup Flour - Gold medal all purpose flour
2 cups Evaporated fat free skim milk 1
2 1/4 cupsTurkey, fryer-roasters, breast, meat only, roasted
.75 cup, shredded Cheddar or Colby Cheese, Low Fat
.25 tsp Pepper, red or cayenne
0.25 cup green onion (fresh) (by KAYE_ADAMS)
2 medium (2-1/4" to 3-1/4" dia.) Potatos, diced

Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables (including paotoes) are beginning to soften, about 5 minutes.
Add the green chiles and cook for 1 minute.
Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the corn and simmer for 3 minutes.
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
Ladle into soup bowls, garnish with green onions and serve.


Serving Size: 6 x 1.5 cups