Cream of Poblano and Turkey Stew

I call this a stew because it looks chunkier than a soup, since there are slightly larger than bite-sized pieces of browned turkey and ruby-red skinned potatoes.   

Recently I’ve been finding additional Canadian products all the way down here in Texas.  I usually spot PRODUCT OF CANADA from a few meters away.  It’s like I instinctively know where to look at the store, or I recognize the label designs (the tasty brand greatly resembles President’s Choice logos).  Either way, I found this Cream of Poblano soup and was inspired to make a hearty stew reminiscent of autumn in Edmonton.

• 1 lb lean ground turkey
• 1/2 of a medium white onion, diced
• 1 large carrot, thick slices
• 3 small red potatoes, large dice
• 1 can cream of Poblano soup
• 1 cup homemade chicken stock
• 1 cup milk
• sea salt and pepper

Place the carrot and potato into the soup pot, add the stock and enough water to cover the vegetables.  Simmer while you brown the turkey in another pan.  Season the turkey with sea salt and pepper.  Add the onion to the pan when the turkey is nearly finished.  Add the turkey and onions to the pot of tender potatoes and carrots.  Pour in the milk and cream of Poblano soup and stir gently to combine.  Turn down the heat to low until ready to serve.