Before starting, preheat the broiler to high.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Peel, then mince or grate garlic.Peel, then cut potato into 1/4-inch pieces.Thinly slice chives.

Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Cook, stirring occasionally, until slightly softened, 2-3 min.Meanwhile, add half the garlic, 1/2 tbsp (1 tbsp) chives and 1/2 tbsp (1 tbsp) softened butter to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Add turkey and remaining garlic to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add potatoes, Cream Sauce Spice Blend, stock powder and 2 tsp (4 tsp) Old Bay Seasoning. Cook, stirring often, until mixture is coated, 1 min.Add 3 cups (5 1/2 cups) water, then bring to a boil over high.

When boiling, add corn, then reduce heat to medium. Partially cover and cook, stirring occasionally, until veggies are tender, 10-12 min.Meanwhile, add cream cheese and 1/2 cup (1 cup) liquid from chowder to a medium bowl. Whisk until smooth.When chowder is done, stir in cream cheese mixture. Season with remaining Old Bay Seasoning, to taste, or salt and pepper, if desired.

While chowder cooks, halve ciabatta.Arrange on an unlined baking sheet, cut-side up. Spread garlic-chive butter on the cut sides. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Halve ciabatta diagonally.Divide turkey corn chowder between bowls. Sprinkle remaining chives over top.Serve ciabatta points alongside for dipping.