In a medium pot, boil potatoes approximately 10 minutes. Drain and set the potatoes aside. In a separate pot, heat oil then add the corn and toast for 2-3 minutes. Add flour and stir well to make a roux. Cook for 1-2 minutes until the roux is slightly browned. Add turkey or chicken broth and stir well to make sure there are no lumps. Bring to a boil. Add garlic, turkey, El Pinto Green Chile Sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.