Turkey Corn Chowder

For the last several months I've been the designated "soup kitchen" person at my son's deli.  All his soups are made from scratch and most are delicious, or so I've been told.  As the weather has warmed I've been wanting to make the transition from hot soups to cold pasta salads.  It hasn't caught on yet since there are quite a few die hard soup lovers in the neighborhood!  

To me, soup is very basic and not a science.  Unfortunately, I don't have exact ingredients for you unless you're planning on serving an army.  At the deli, a batch of soup is anywhere from 1 - 2 gallons, or so.  I'll do my best to scale it down for you.

Turkey Corn Chowder

2 Tbsp butter

2 Tbsp oil

1/2 cup chopped onion

1 celery stalk, chopped

1 tsp garlic powder (or a Tbsp of fresh)

flour for roux (about 3-4 Tbsp)

1/3 jalapeno, diced

1 parboiled and peeled potato, cubed

1 cup milk

3 cups broth, chicken is good

1 cup frozen corn kernels

2 cups, diced turkey

salt to taste

1/8 tsp cayenne pepper

Start by parboiling a potato. set aside to cool.  In a large pot add the butter and oil.  Heat on medium, add the onion, celery garlic and cook until soft.  Add the flour and stir until a thick roux is formed.    Add the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 10-15 minutes.  It should thicken a bit from the roux and the addition of the potatoes.  

This proved to be a "hit" at the deli.  Another similar favorite was the addition of roasted poblanos.