White Cheddar Chili

I adapted this recipe from one in a magazine ad for Kerrygold cheese.  It is the perfect thing to make with leftover turkey after Thanksgiving.  When I make it at other times, I simply use a rotisserie turkey breast from the grocery store. It is thick without being too cheesy and the creaminess cools off the spicy heat.  When I serve it to guests, someone always wants the recipe.  

INGREDIENTS

2 Tbsp. butter

2 cloves garlic, minced

4 shallots, chopped

1/2  or 1 small serrano  chili pepper, diced 

1 yellow pepper, seeded and chopped

3 Tbsp. cumin

freshly ground pepper

1 14 oz. can low-sodium chicken broth

3 cups whole milk

1 can chopped green chilies

2 cans creamed corn

2 cans Great Northern beans, rinsed and drained

4 c. cooked turkey breast, cubed

3 c. aged white cheddar cheese, grated

salt if needed (wait to add salt until after adding the cheese which can be quite salty)

scallion, diced (for garnish only)

PROCESS

Melt butter in a large soup pot over medium-low heat.  Add garlic, peppers, shallots, cumin and ground pepper.  Saute for 5 minutes stirring often.  Add chicken broth and bring to a boil.  Add milk and bring to a boil again.  Reduce heat to simmer and add diced chilies, beans and creamed corn.  Simmer 20 minutes.  Add turkey.  Bring to warm and just before serving stir in cheddar cheese until melted.  Garnish with chopped scallions if desired.