Description
This slow cooker turkey corn chowder is a creamy and comforting soup filled with tender potatoes, sweet corn, and shredded turkey. Finished with beef bacon, cheddar cheese, and green onions, it’s a hearty meal perfect for using leftover turkey.
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)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 1/2 pint heavy whipping cream
- 3–4 cups leftover shredded turkey
- Crumbled beef bacon (for topping)
- Shredded cheddar cheese (for topping)
- Green onions, sliced (for topping)
Instructions
- Place the butter in the bottom of the slow cooker.
- Add the peeled and cubed potatoes.
- Sprinkle in the black pepper and dried minced onion if using. Pour in the chicken broth and add the frozen corn.
- Cover with the lid and cook on low for about 6 hours or on high for 4 hours, until the potatoes are tender.
- About 30 minutes before serving, mix the cornstarch with the cold water to create a slurry.
- Pour the heavy whipping cream into the slow cooker and stir in the cornstarch slurry.
- Add the shredded turkey and gently stir to combine.
- Cover again and cook for an additional 30 minutes until the chowder thickens.
- Ladle the chowder into bowls and top with crumbled beef bacon, shredded cheddar cheese, and sliced green onions.
- Serve warm.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add diced carrots, celery, or bell peppers at the beginning of cooking for extra vegetables.
- Garlic powder or minced garlic can be added for additional flavor.
- Shredded rotisserie chicken can be used instead of turkey.
- If the chowder becomes too thick, stir in a little milk or chicken broth while reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- The chowder can be frozen for up to 2 months, though cream-based soups may slightly change texture after freezing.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 95 mg
