Slow Cooker Turkey and Potato Chowder

A hearty slow cooker chowder recipe loaded with a medley of vegetables and leftover Thanksgiving turkey.

Last week I had what was just a tickle in my throat, making me cough because of that one spot that just wouldn’t go away. You know that feeling? You just can’t get it to go away no matter what you do so it’s a battle against the tickle inducing cough. And you know what traveling does to that little tickle? It makes it worse. Being confined in multiple plane rides will apparently make that little tickle turn into more of a cold. And thus, that cold fog last night caused me to totally forget to write this post. I wanted to share it before any major traveling or full on recipe plans got under way this week, so forgive me if this is a shorter than average post. I’m sure you won’t mind though, right? It’s the food that counts and this food is totally worth it.

Continuing with the leftover turkey theme, I wanted to share another super easy slow cooker dish utilizing those leftovers! But instead of going a more traditional route or even a totally fun reinvented Thanksgiving dinner route, I wanted it to be chowder. Because chowders just scream hearty to me. Full of flavor and packed with goodies. This chowder is no different, being loaded to the brim with veggies, turkey and topped off with salty bacon crumbles. Bacon is always necessary when it comes to chowder.

If you’re looking for another fun recipe to use up your Thanksgiving leftovers, look no further than this chowder. You taste buds will thank you!

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Slow Cooker Turkey and Potato Chowder

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 30 minutes mins

Total Time: 4 hours hrs 45 minutes mins

Yield: 6 plus

A hearty slow cooker chowder recipe loaded with a medley of vegetables and leftover Thanksgiving turkey.

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Ingredients

 

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Chowder:

• ▢ 4 1/2 - 5 C potatoes
• ▢ 3 cloves garlic, minced
• ▢ 1 C yellow onion, chopped
• ▢ 3/4 C carrots, chopped
• ▢ 3/4 C red bell pepper, chopped
• ▢ 1 C whole kernel corn
• ▢ 1 1/2 tsp salt
• ▢ 1 1/2 tsp ground black pepper
• ▢ 1 1/2 tsp dried thyme
• ▢ 3-4 C turkey
• ▢ 4 C turkey or chicken broth
• ▢ 1 C heavy cream

Topping:

• ▢ 2-3 slices bacon, cooked and crumbled

Instructions

 

• Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to the bowl of a 5-6 quart slow cooker, reserving heavy cream and bacon for later. Cover and cook on high for 4 hours or until potatoes are fork tender.
• Stir in heavy cream. Cover and cook on high for an additional 30 minutes.
• Serve with crumbled bacon and crackers.
• Store remaining chowder in an airtight container in the refrigerator for up to several days. Stir and reheat as needed.

Notes

Recipe serves roughly 6-8.

This recipe was created in a 5 1/2 quart slow cooker on High.

If a thicker consistency is desired, mix together 1 Tbsp of flour at a time with 1 cup liquid in a separate container before adding to slow cooker.

An original recipe from Baked by Rachel

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Course: Soup

Cuisine: American

Keywords: Dinner, Slow cooker

More chowder and chili recipes to try:
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Slow cooker sausage and poblano chili
Slow cooker New England clam and corn chowder
Slow cooker Mexican chicken chili
Slow cooker corn and bacon chowder with shrimp
Slow cooker lobster chowder
Slow cooker buffalo chicken chowder