Slow Cooker Turkey Corn Chowder

Why You’ll Love Slow Cooker Turkey Corn Chowder Recipe

This chowder is the definition of comfort food. The slow cooker does most of the work, allowing the ingredients to blend into a creamy, flavorful soup with minimal effort.

First, it’s an excellent way to use leftover turkey. Instead of letting extra holiday turkey go to waste, you can turn it into a delicious and filling meal.

Second, the slow cooker makes the recipe incredibly convenient. Simply add the ingredients, let them cook, and return to a warm and hearty dish.

The combination of creamy broth, soft potatoes, sweet corn, and savory turkey creates a well-balanced soup that’s both comforting and satisfying. The toppings of crispy beef bacon, cheddar cheese, and green onions add extra flavor and texture to every bowl.

Finally, this chowder makes a large batch, which is perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)
1 1/2 tablespoons cornstarch
1 1/2 pint heavy whipping cream
3–4 cups leftover shredded turkey
crumbled beef bacon
shredded cheddar cheese
green onions, sliced

Directions

1. Place the butter in the bottom of the slow cooker.

2. Add the peeled and cubed potatoes.

3. Sprinkle in the black pepper and dried minced onion if using. Pour in the chicken broth and add the frozen corn.

4. Cover with the lid and cook on low for about 6 hours or on high for 4 hours, until the potatoes are tender.

5. About 30 minutes before serving, mix the cornstarch with 2 tablespoons of cold water to create a slurry.

6. Pour the heavy whipping cream into the slow cooker and stir in the cornstarch mixture.

7. Add the shredded turkey and gently stir to combine.

8. Cover again and cook for an additional 30 minutes until the chowder thickens.

9. Ladle the chowder into bowls and top with crumbled beef bacon, shredded cheddar cheese, and sliced green onions.

10. Serve warm and enjoy.

Servings and timing

This recipe makes about 10 servings.

Prep time: approximately 15 minutes
Cook time: 6 hours on low or 4 hours on high
Additional thickening time: 30 minutes
Total time: about 6 hours 15 minutes when cooked on low

Variations

You can easily customize this chowder depending on your preferences or what ingredients you have available.

For a lighter version, substitute half-and-half or whole milk for the heavy cream. The chowder will still be creamy but slightly less rich.

If you want more vegetables, try adding diced carrots, celery, or bell peppers at the beginning of the cooking process. These vegetables complement the corn and potatoes very well.

For extra flavor, add a teaspoon of garlic powder or a couple of cloves of minced garlic.

You can also swap the turkey for shredded rotisserie chicken if turkey is not available.

For a smoky twist, stir in a small amount of smoked paprika or add extra beef bacon directly into the soup before serving.

Storage/Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm the chowder gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup becomes too thick, add a splash of milk or chicken broth to reach the desired consistency.

You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval.

For freezing, allow the chowder to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Keep in mind that cream-based soups may slightly change texture after freezing, but stirring well while reheating helps restore creaminess.

FAQs

Can I make this chowder without a slow cooker?

Yes. You can cook it in a large pot on the stovetop. Simmer the potatoes, corn, broth, and seasonings until the potatoes are tender, then add the cream, cornstarch slurry, and turkey.

Can I use fresh corn instead of frozen?

Absolutely. Fresh corn works very well and adds a slightly sweeter flavor. Simply cut the kernels off the cob and use the same quantity.

What type of potatoes work best?

Russet potatoes are commonly used because they soften nicely and help thicken the chowder. Yukon Gold potatoes are also a great option for a creamier texture.

Can I use leftover chicken instead of turkey?

Yes. Shredded chicken works perfectly and creates a very similar flavor and texture.

How can I make the chowder thicker?

If you prefer a thicker chowder, add an additional teaspoon of cornstarch mixed with cold water and allow it to cook for a few more minutes.

Can I add other vegetables?

Yes. Carrots, celery, and bell peppers are popular additions that enhance both flavor and texture.

Is it possible to make this dairy-free?

You can replace the butter with dairy-free butter and substitute coconut milk or another dairy-free cream alternative.

Can I cook this overnight?

Yes. Cooking on low for about 6–7 hours works well, but avoid cooking significantly longer so the potatoes do not become overly soft.

What toppings work well with this chowder?

Popular toppings include crispy beef bacon, shredded cheddar cheese, green onions, sour cream, or even crushed crackers.

Can I prepare the ingredients ahead of time?

Yes. You can peel and cube the potatoes and store them in water in the refrigerator overnight. This makes assembling the slow cooker even quicker the next day.

Conclusion

Slow Cooker Turkey Corn Chowder is a creamy, hearty meal that turns simple ingredients into a comforting bowl of soup. With tender potatoes, sweet corn, and flavorful shredded turkey, this dish is perfect for family dinners or for making the most of leftover turkey. Easy to prepare and full of flavor, it’s a recipe you’ll want to keep on hand for cozy meals all year long.