Directions: Start cooking the potatoes and celery in a large pot with olive oil. Use medium low heat and allow the potatoes to become tender. You may cover for a short amount of time When potatoes are fork tender, add the green onion, corn, turkey and jalapeno. Continue to cook for 5 minutes and then add the flour to make a Roux (thickener) Stir in to other ingredients and slowly pour in the chicken broth. As the soup begins to thicken slightly, pour in the cream. Adjust flavors for your taste with salt pepper and serve.
Feeds 4 adults Cost: less than $6.00