Creamy Turkey-Corn Chowder - cooking recipe

Ingredients

1/4 cup butter
2 large onions, chopped
3 tablespoons minced fresh garlic
2 celery ribs, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 teaspoon dried chili pepper flakes, to taste (optional)
1 -3 teaspoon dried thyme
4 large potatoes (peeled and cubed)
2 cups chicken broth or 2 cups turkey broth
5 cups half-and-half cream or 5 cups full-fat milk
2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes
2 (15 ounce) cans whole kernel corn, drained
2 (14 ounce) cans cream-style corn
1/3 cup grated parmesan cheese, plus more
parmesan cheese, for topping
5 cups chopped cooked turkey
salt and black pepper
1/3 cup whipping cream
garlic-flavored croutons (optional)

Preparation

In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.