Turkey and Corn Chowder with Barley

Name: Turkey and Corn Chowder with Barley
Ingredients: 1 green bell pepper, seeded and diced; 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional (see Notes); 1 tbsp (15 mL) cumin seeds; 1 tbsp (15 mL) olive oil; 1 tsp (5 mL) ancho or New Mexico chili powder, dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice (see Notes); 2 cups (500 mL) frozen corn kernels; 2 lbs (1 kg) skinless boneless turkey, cut into ½ inch (1 cm) cubes (about 3 cups/750 mL); 2 onions, finely chopped; 2 tsp (10 mL) dried oregano leaves, crumbled; 4 cloves garlic, minced; 6 stalks celery, diced; 8 cups (2 L) homemade Chicken Stock or prepared chicken or turkey stock; Finely chopped cilantro, optional; ½ tsp (2 mL) cracked black peppercorns; ¾ cup (175 mL) whole (hulled) or pot barley, rinsed (see Mindful Morsels in Notes)