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• 2 tablespoons canola oil
• 1 cup chopped onion
• 1/2 teaspoon kosher salt
• 1 (20 ounce) package Jennie-O Extra Lean Ground Turkey Breast
• 2 teaspoons minced garlic
• 1-2 teaspoons ground chipotle chili pepper
• 2 teaspoons ground cumin
• 2 cups chicken stock
• 2 cups frozen Cascadian Farm Organic Kernel Corn
• 1 (28 ounce) can fire roasted diced tomatoes, undrained
• 3/4 cup heavy whipping cream

Heat a 5-quart Dutch oven over high heat, 2 minutes. Add oil, swirl to coat pan. Add onion and salt, cook until softened, (4-5 minutes). Stir in ground turkey and garlic; cook until no longer pink (5-6 minutes), breaking up with spoon.

Stir in chipotle and cumin; cook 1-2 minutes. Add broth, corn and tomatoes. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in cream; simmer 2-3 minutes. Serve immediately.

Amount: 9½ cups

Serving Suggestion: Serve with tortilla chips and fresh fruit.