Fiery Turkey Chili Chowder

• 4 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cups cooked turkey coarsely chopped
• 2-3 jalapeno peppers, coarsely chopped
• 2 14 oz cans diced tomatoes
• 2 14.75 oz cans creamed corn
• 4 cups chicken stock
• Salt and pepper to taste
• 2 pounds shredded Monterey Jack cheese
• 4 cups half and half

Melt butter in Dutch oven or large stock pot over medium heat. Add onion and garlic to pan. Cook, stirring until onion is soft and transparent. Add turkey and saute until brown. Add the peppers with seeds for more heat and without for less. Reduce heat to low and cook until peppers have softened. Add tomatoes and corn and stir to combine. Cook over medium low heat until flavors have mixed. Add chicken stock and cook until heated. Add salt and pepper to taste. Stir in cheese until melted and slowly add cream. Stir to combine all ingredients and simmer until thoroughly heated but do not boil. Check and re-season with salt and pepper.