Slow Cooker Turkey and Potato Chowder
A hearty slow cooker chowder recipe loaded with a medley of vegetables and leftover Thanksgiving turkey.
Servings: 6 plus
Ingredients
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