Serves: 4 to 6
3 cups yellow onion, medium-diced
¼ cup olive oil
1 tablespoon garlic, minced
1 jalapeno, finely diced
2 russet potatoes, peeled and small-diced in ¼-inch cubes
6 cups chicken stock (or vegetable)
1 ½ cup heavy cream
5 whole plum tomaotes, medium –diced (canned or fresh)
2 cups sweet corn (canned, frozen or fresh if available)
1 cup white cheddar cheese, grated
1 cup colby cheese, grated
2 tablespoons fresh parsley, finely chopped
3 chipotle peppers in adobo sauce, minced
2 cups turkey meat, plain or smoked
½ teaspoon smoked paprika (optional)
3 to 4 tablespoons roux
Salt and pepper to taste
In a stock pot, saute the onions in olive oil over medium heat, stirring until soft and tender, about 3 to 5 minutes. Add garlic and jalapeno and continue cooking for 2 minutes, stirring occasionally. Add diced potatoes and cook for 2 more minutes. Add chicken stock and cream; bring to a boil while stirring constantly.
Reduce heat to a gentle simmer and add diced tomatoes, corn, cheeses, parsley, chipotle peppers and turkey meat. Simmer, uncovered, for 30 to 40 minutes until vegetables, especially potatoes, become soft.
Add the roux, starting with 3 tablespoons, and stir to thicken soup, adding another tablespoon if necessary to reach desired thickness. Add salt and pepper to taste; serve hot and enjoy.
To store: Refrigerate for up to one week or freeze for at least 2 months.
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.