3cups(465g)white potatoesdiced smaller than ½ inch
1cup(115g)sliced carrotsabout 1 large carrot
3cups(375g)cooked, shredded turkey
2 ½cups(350g)frozen sweet corn
1 ½cups(355ml)heavy cream
4oz(113g)canned mild or medium chili peppers
1teaspoonsmoked paprika
½teaspoonpoultry seasoning
Instructions
In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
4 Tablespoons butter
Add onion and cook until soft, about 5 minutes.
1 large onion
Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
3 large cloves garlic
Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
6 Tbsp all-purpose flour
Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
4 cups chicken stock, 3 cups white potatoes, 1 cup sliced carrots
Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
3 cups cooked, shredded turkey, 2 ½ cups frozen sweet corn, 1 ½ cups heavy cream, 4 oz canned mild or medium chili peppers, 1 teaspoon smoked paprika, ½ teaspoon poultry seasoning