This Month's Recipe
Smoky Chipotle Turkey Corn Chowder

1. Heat soup pot or stockpot on a medium high heat, and add the oil.
2. Sautee the onions and garlic till translucent and slightly browned. This will take about 5 to 8 minutes.
3. Turn down flame and pour in the Nobilo Sauvignon Blanc, and scrape up the browned bits from the bottom of the pot. Turn the flame back up to medium high.
4. Add the TFM premium Ground Turkey, and cook through, breaking up larger hunks.
5. Add the chipotle chili in adobo and stir to incorporate.
6. Add the chicken stock, and the thawed or canned corn kernels, the tomatoes. Cover, and allow to simmer for approximately 10 minutes.
7. Add the creamed corn, and the heavy crème, one at a time, and stir to incorporate.
8. Turn heat back up slightly, and bring to a boil, stirring constantly, so that the crème does not separate.