Southwestern Cheesy Corn Chowder - cooking recipe

Ingredients

3 tablespoons butter, divided
1 lb ground turkey
1 garlic clove, minced
1 medium onion, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups raw potatoes, cubed
1 cup raw sweet potato, cubed
1/2 cup frozen green pea
1 cup frozen corn
3 tablespoons flour
3 1/2 cups chicken stock
2 chipotle chiles, minced, plus
2 teaspoons adobo sauce
2 cups half-and-half cream
1 teaspoon fresh sage, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup longhorn cheese or 1 cup cheddar cheese, grated
1 lb Velveeta cheese or 1 lb processed cheese, cubed

Preparation

Cut all vegetables to size-- I cut all of mine into approximately 1/2\" pieces-- I found that it reduced the cooking time for them all to be similar in size.
In soup pot, melt 2 T butter and brown the ground turkey.
Add garlic& saute until done.
Add onions, green& red peppers, and zucchini-- saute a few minutes until vegetables are limp.
Stir in 1 T butter& flour.
Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
Bring to boil-- Reduce heat to simmer.
Cover & let cook until all vegetables are tender, (approx 25 minutes).
Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
Pour it SLOWLY back into soup pot, stirring frequently.
Add both cheeses-- stir until cheese is melted and chowder is thickened.
Taste & adjust salt/pepper if needed.