Corn Cheddar Chowder

• 1 red onion, diced
• 1 yam, diced
• 4 Tbsp. butter
• 3 stalks celery, diced
• 2 cloves garlic, diced
• 2 jalapeno peppers, seeded and diced
• 1/4 c. flour
• 4 c. milk, warmed
• 2 c. corn kernels, pureed
• 1 c. corn kernels
• 1 c. smoked turkey breast, diced
• 1/2 c. roasted red peppers
• 1 tsp. cumin
• 1/2 tsp. basil
• 1/2 tsp. pepper
• 1/4 tsp. ground red pepper
• 2 c. grated Cheddar

1. Preheat oven to 350u0b0.
2. In buttered pan, roast onion and yam for 15 to 20 minutes.
3. Melt butter in a 3-quart pan and cook celery, peppers and garlic until tender.
4. Stir flour into celery mixture until blended.
5. Gradually stir in milk and cook, stirring constantly, until slightly thickened.
6. Stir in onion-yam mixture, corn, turkey, red pepper and spices.
7. Stir in 1 1/2 cups of the cheese and continue stirring until cheese is melted.
8. Garnish with rest of cheese and scallions.

red onion, yam, butter, stalks celery, garlic, peppers, flour, milk, corn kernels, corn kernels, turkey breast, red peppers, cumin, basil, pepper, ground red pepper, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450538 (may not work)