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Slow Cooker Turkey Chowder
Make that leftover turkey into something completely different with my easy turkey chowder recipe.
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Calories:
310
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
2
cups
cubed leftover turkey
1
cup
diced celery
1
cup
diced onion
(or diced leeks)
1
cup
diced carrots
2
cups
red potatoes
15
oz.
can cream-style corn
15
oz.
can whole kernel corn
drained
1
tsp.
basil
1/4
tsp.
thyme
2
tsp.
dried parsley
4
cups
turkey or chicken broth
1 1/2
tsp.
salt
1/2
tsp.
pepper
1/4
cup
cornstarch
(WAIT TO ADD)
1/4
cup
cold water
(WAIT TO ADD)
1
cup
heavy cream
(WAIT TO ADD)
US Customary
-
Metric
Instructions
Add the turkey, veggies, seasonings, and broth to the slow cooker (WAIT TO ADD THE CORNSTARCH, WATER AND HEAVY CREAM).
Stir.
Place the lid on the slow cooker. Cook for 4 hours on HIGH or 8 hours on LOW.
When the cooking time is up, whish together the cold water and corn starch, stir into the chowder. Stir in the heavy cream.
Cook on HIGH for 30 minutes longer or until soup thickens.
Serve and enjoy!
Video
Notes
Can I use chicken instead of turkey?
Yes, you can use raw chicken breast or cut up leftover chicken in this recipe.
The same amount of cooking time for raw or cooked, for the vegetables take just as long to cook.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
33
g
|
Protein:
15
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
79
mg
|
Sodium:
1013
mg
|
Potassium:
586
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3367
IU
|
Vitamin C:
18
mg
|
Calcium:
53
mg
|
Iron:
1
mg