Crock Pot Beggar's Chowder Recipe

ingredients

1/4 cup all-purpose flour
1 tablespoon garlic salt
1 tablespoon coarsely ground black pepper
1 tablespoon dried thyme
OR
2 sprigs fresh thyme
1 tablespoon sweet Hungarian paprika
2 tablespoons tomato paste
4 turkey thighs without skin, trimmed of visible fat
OR
6 chicken thighs
1 cup diced red bell pepper
1 cup diced green bell pepper
1 1/2 cup diced yellow onion
2 cans (14.75 ounce size) creamed-style sweet corn
1 can (10.5 ounce size) condensed chicken broth, undiluted
1 pound cleaned stemmed white mushrooms, halved or quartered
1 cup heavy whipping cream
1/2 cup chopped fresh cilantro or parsley

directions

Combine flour, garlic salt, pepper, thyme, paprika and tomato paste in small (1 quart) mixing bowl. Using the back of a wooden spoon, work the mixture to form a smooth paste. Rub the paste onto all sides of the turkey thighs.

Spray the stoneware insert with nonstick spray. Lay the turkey thighs on the bottom and cover with the diced red and green peppers, the onion, the creamed corn and the undiluted chicken broth. Cook on HIGH for 4 hours, or on LOW for 8 hours, until the turkey is fork-tender.

Remove the turkey from the pot and set aside until cool enough to handle. While the turkey cools, add the mushrooms to the liquid in the pot. Cover and continue to cook for 30 minutes more.

While the mushrooms are cooking, remove the turkey meat from the bones and cut into bite-size pieces.

When the mushrooms are tender, return the turkey to the chowder, add the whipping cream and the cilantro or parsley and cook until just heated through, about 15 minutes.

Adjust seasonings if necessary and serve.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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