Turkey Corn Chowder

Ingredients 4 potatoes, diced 1 medium onion, diced 2 tablespoons butter 2 cloves garlic, diced 1 (4 oz) can diced green chilis 2 cups half-and-half (fat-free is fine or you can use milk, but it won't be as creamy) 1 (14 oz) can chicken broth 1 (10.75 oz) can cream of chicken soup (I used reduced fat) 1 (15 oz) can corn, undrained 3-4 cups turkey, cooked and cut into bite-sized pieces 1 teaspoon seasoned salt ½ teaspoon garlic powder

Instructions Place diced potatoes in a large stockpot. Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.

Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes). Serve topped with shredded cheddar cheese.