Turkey Corn Chowder

4 potatoes, diced
1 medium onion, diced
2 tablespoons butter
2 cloves garlic, diced
1 (4 oz) can diced green chilis
2 cups half-and-half (fat-free is fine or you can use milk, but it won't be as creamy)
1 (14 oz) can chicken broth
1 (10.75 oz) can cream of chicken soup (I used reduced fat)
1 (15 oz) can corn, undrained
3-4 cups turkey, cooked and cut into bite-sized pieces
1 teaspoon seasoned salt
1/2 teaspoon garlic powder


Place diced potatoes in a large stockpot. Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.
Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
Serve topped with shredded cheddar cheese.