Don’t throw that turkey away! Whether it’s Thanksgiving or not, toss your leftover turkey in the slow cooker for this healthy version of turkey corn chowder.
I tried to make this as healthy (“skinny”) as possible. Rather than use regular potatoes (nothing wrong with that by the way) I used Japanese Murasaki Sweet Potatoes from Melissa’s Produce. Most other chowder recipes usually call for tablespoons or fractions of cups for butter. I don’t know about you but I find a little bit of ghee goes a long way. Trust me that 1-2 tsp (I used about 1.5 ) is enough. Also unlike other corn chowder recipes, this one does not include flour, milk, half and half, cream, butter etc. Nothing of that sort. Because of this, it will not have the same thickness or creamy texture of a normal chowder. If you wish to achieve this, you will need to add a thickening agent. Again, to keep things healthy I suggest you use either arrowroot starch and tapioca flour. They’re both grain-free, gluten-free flour substitutes. Similar to using cornstarch you will make a ‘slurry’ (mix the arrowroot into a cold liquid such as water or almond milk and whisk until smooth) to add to the crock-pot. Here is a good article about slurries, how to use them, ratios, etc. Add your slurry to the slow cooker the last 30 minutes of cooking and watch it thicken before you eyes.
I used my 4-quart slow cooker however this recipe can easily be doubled and cooked in a 6-quart.
- ½ lb leftover turkey, cooked
- ½ lb sweet potatoes, diced
- 2 cups water
- 15 ounces cream-style corn
- 15 ounces corn, drained & rinsed
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 carrot, chopped
- 1-2 tsp ghee
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.