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Slow Cooker Country Turkey Corn Chowder
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- #110266
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 cube chicken bouillon
2 cups milk
1 can (10.75 ounce size) cream of potato soup
1 1/2 cup diced leftover turkey
4 slices American cheese, cut up
1 can (7 ounce size) Mexicorn, drained
1 can (8 ounce size) carrots, drained
1/2 can (8 ounce size) potatoes, cubed
1 teaspoon dried onion
1/2 teaspoon celery seed
directions
In a bowl, crush the bouillon cube with a fork. Add the milk and soup and mix well to combine.
Add the soup mixture, turkey, cheese, corn, carrots, potatoes, onion, and celery seed to the crock pot.
Stir well.
Cover the crock pot and cook on low heat for 3 hours or until the cheese is melted. Stir well before serving. Adjust seasoning as needed.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
429 calories, 21 grams fat, 30 grams carbohydrates, 31 grams protein per serving.
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see more crock pot leftover thanksgiving turkey soup recipes
reviews & comments
October 14, 2013
Made this with leftover chicken. Nice and thick. I did add a little more cheese before serving to make it a little cheesier.
November 16, 2012
I really enjoyed this recipe, its a wonderful way to enhance cream of potato soup. instead of using canned cream of potato, I made it from scratch, then added that to the recipe instead...its a delicious filling chowder, my turkey was raw, so I cooked on high in the crockpot for about double the time, I just used a meaty turkey neck instead of diced turkey. Very filling, a meal in itself!