Description
This Slow Cooker Turkey Corn Chowder is a comforting, hearty soup perfect for using up leftover turkey. Loaded with tender potatoes, sweet corn, and creamy heavy cream, it’s a delicious one-pot meal that simmers gently all day in the slow cooker, making it effortless to prepare. Garnished with crispy bacon, shredded cheddar cheese, and fresh green onions, this chowder is a satisfying and flavorful dish for any occasion.
Ingredients
Scale
Base Ingredients
- 1/4 cup butter
- 5 pounds potatoes, peeled and cubed
- 1/2 tablespoon black pepper
- 1/2 tablespoon dried minced onion (optional)
- 4 cups chicken broth
- 2 bags frozen corn (10 ounces each)
Thickening & Cream
- 1 1/2 tablespoons cornstarch
- 1 1/2 pint heavy whipping cream
Protein & Toppings
- 3-4 cups leftover shredded turkey
- Crumbled bacon, for topping
- Shredded cheddar cheese, for topping
- Green onions, sliced, for topping
Instructions
- Prepare slow cooker base: Place the butter in the bottom of your slow cooker to start the flavor base for your chowder.
- Add potatoes: Place your peeled and cubed potatoes into the slow cooker on top of the butter.
- Add seasoning and liquids: Sprinkle the black pepper and dried minced onion over the potatoes, then pour in the chicken broth and add the bags of frozen corn.
- Start slow cooking: Cover the slow cooker with the lid and cook on low for 6 hours or on high for 4 hours, allowing the potatoes and corn to soften and meld flavors.
- Make cornstarch slurry: About 30 minutes before serving, mix the cornstarch with 2 tablespoons of cold water to create a slurry which will thicken the chowder.
- Add cream and thicken: Pour the heavy whipping cream into the crockpot and stir in the cornstarch slurry thoroughly to begin thickening the chowder.
- Add turkey: Incorporate your leftover shredded turkey into the chowder, stirring well to combine.
- Final cook: Cover and continue cooking for an additional 30 minutes to let the flavors meld and the chowder thicken.
- Add toppings: Just before serving, top the chowder with crumbled bacon, shredded cheddar cheese, and sliced green onions.
- Serve: Ladle the hot chowder into bowls and enjoy a warm, comforting meal.
Notes
- Use leftover turkey to make this recipe a great way to reduce waste and create a flavorful meal.
- Optional minced onion can be added for extra flavor but can be omitted for a milder taste.
- Adjust the cooking time depending on slow cooker wattage and size.
- For a thicker chowder, increase the cornstarch slightly but be careful not to add too much or it will become overly gelatinous.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop or microwave.
