A hearty slow cooker chowder recipe loaded with a medley of vegetables and leftover Thanksgiving turkey.
Keyword: Dinner, Slow cooker
4 1/2 - 5Cpotatoes
3/4Cred bell pepperchopped
1Cwhole kernel corn
1 1/2tspground black pepper
1 1/2tspdried thyme
4Cturkey or chicken broth
2-3slicesbaconcooked and crumbled
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.
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
Slow Cooker Turkey and Potato Chowder - https://www.bakedbyrachel.com/slow-cooker-turkey-and-potato-chowder/