Spicy Turkey Corn Chowder

• 1 pound Ground Turkey
• 1 whole Small White Onion, Diced
• 2 Tablespoons Butter
• 4 cups Frozen Corn Kernels
• 1/2 whole Jalapeno, Diced (seeds In!)
• 32 ounces, fluid Low Sodium Chicken Broth
• 1 cup Heavy Cream
• 1 cup Milk
• 1 teaspoon Salt
• 3 Tablespoons Corn Meal
• 1/4 cups Water
• 1 slice Crusty Bread Per Serving, Cut Into Cubes

1. In a large pot, saute the turkey and onions on high heat. When the turkey is fully cooked, add butter and stir until melted. Stir in the corn, and cook for one minute. Stir in the jalapeno. Pour in the broth, then the cream, milk, and salt stirring well to combine. Bring the soup to a boil, then reduce heat to low and heat for as long as you can wait. When you are about ready to serve, combine the cornmeal with 1/4 cup water in a small bowl, stir well, and add it to the soup. Simmer, stirring occasionally, for another 15 minutes.
2. When the soup is ready to serve, put a handful of bread cubes into a bowl and pour the soup over it. Enjoy!
3. Note on the jalapeno: I left the seeds in because I love heat. After it sits for a while, the spice calms down, but if you're sensitive at all to spice, you might want to seed the pepper before you dice it.

ground turkey, white onion, butter, frozen corn, fluid, heavy cream, milk, salt, meal, ubc, crusty

Taken from tastykitchen.com/recipes/soups/spicy-turkey-corn-chowder/ (may not work)