Creamy Saffron Chowder

• 1 lb ground chicken or 1 lb turkey
• 1 medium onion, chopped
• 16 ounces chicken broth
• 1 (8 1/4 ounce) can creamed corn or 1 (8 1/4 ounce) can kernel corn
• 1 (16 ounce) package fresh spinach, chopped
• 1 teaspoon saffron thread, crushed
• 1 cup heavy cream
• 2 eggs, beaten

1. In a large skillet brown ground meat and chopped onion.
2. In 8qt soup pot, add broth, cooked meat, corn & saffron.
3. Simmer for at least 30 minutes.
4. (one hour is supreme if you have the time).
5. Add chopped spinach and cream.
6. Simmer for 30 more minutes.
7. Remove from heat and add beaten eggs while stirring soup in one direction.
8. Continue to stir in one direction for one minute.
9. Season with Kosher Sea Salt and Pepper to taste and serve.
10. Reminder: The longer you simmer the more saffron flavor you achieve!
11. But simmer only 30 minutes after adding the cream/spinach or it may curdle.

ground chicken, onion, chicken broth, corn, fresh spinach, saffron thread, heavy cream, eggs

Taken from www.food.com/recipe/creamy-saffron-chowder-382540 (may not work)