Crock Pot Turkey Chowder
Crock Pot Turkey Chowder is the ultimate comfort food that warms not only the belly but also the soul. This easy-to-make chowder requires very little hands-on time, allowing you to relax while your slow cooker does all the work.
Servings: 6 servings
Equipment
- Crock Pot
- Skillet
Ingredients
Chowder Ingredients
- ¼ cup Butter
- 5 pounds Yukon gold potatoes peeled and cubed
- 20 ounces Frozen corn (2 bags)
- 4 cups Chicken broth
- ½ tablespoon Dry minced onion
- ½ tablespoon Black pepper
- 1 ½ tablespoons Cornstarch
- 3 cups Heavy cream
- 4 cups Cooked turkey shredded (no skin)
Instructions
- Step 1: Prepare the Crock Pot. Start by greasing the inside of your crock pot with a touch of butter or non-stick cooking spray.
- Step 2: Sauté the Ingredients. In a skillet over medium heat, melt the butter. Once melted, add the cubed Yukon gold potatoes and sauté for about 5 minutes.
- Step 3: Combine Ingredients. Transfer the sautéed potatoes to the crock pot. Add the frozen corn, chicken broth, dry minced onion, and black pepper. Stir well to combine.
- Step 4: Cook the Chowder. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Thicken the Chowder. About 30 minutes before serving, mix cornstarch with a splash of cold water to create a slurry. Stir this into the chowder along with the heavy cream.
- Step 6: Add the Turkey. Stir in the cooked turkey and allow it to heat through for the last 15 minutes of cooking.
- Step 7: Serve and Enjoy! Dish out the chowder into bowls and serve warm.
Notes
For added flavor, consider seasoning the chowder with herbs such as thyme or rosemary. If you’re looking for a lighter version, opt for half-and-half instead of heavy cream.