Whether it’s Thanksgiving or not, toss your leftover turkey in the slow cooker or Instant Pot for this easy turkey corn chowder recipe.
Updated 2018 with Instant Pot
I tried to make this as healthy (“skinny”) as possible. Most other chowder recipes usually call for tablespoons or fractions of cups for butter, instead I used ghee. 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. Or omit it all together.
I used white sweet potatoes but you can use your preferred potato whether it be sweet potatoes, baby potatoes, russet potatoes, etc.
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 at the end of cook time. I prefer to use arrowroot starch or tapioca flour for my thickening agent. 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 slow cooker. Here is a good article about slurries, how to use them, ratios, etc. Add your slurry to the slow cooker the last few minutes of cooking and watch it thicken before you eyes. I used 2 tbsp arrowroot starch mixed with 1/4 cup of water.
Add more broth to this is you want want. As-is with 2 cups of soup, it’s more like a chunky stew/chowder. I used about 3/4 lb of leftover turkey and 2 cups of broth. I used a 3.5-quart slow cooker for this recipe but it can easily be doubled and cooked in a 5 or 6-quart.Print
Slow Cooker/Instant Pot Turkey Corn Chowder
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 3-4 servings
- 1/2 – 1 lb turkey, cooked
- 1/2 lb potatoes or sweet potatoes, peeled &
- 2-3 cups low-sodium chicken broth
- 15 ounces corn, drained & rinsed
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 carrot, chopped
- 1-2 tsp ghee (optional)
- 1/2 tsp salt (or more)
- 1/4 tsp pepper
- 1/4 tsp paprika
- 2 tsp oil (for IP)
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- If using thickening agent – turn off slow cooker, mix together slurry and stir it in. Close lid & let sit on OFF for 5-10 minutes or until chowder has thickened to your liking.
- Set Instant Pot to the high saute setting. Heat oil.
- Add garlic and onion and cook, stirring occasionally, until tender, about 4-6 minutes.
- Stir in remaining ingredients, close and seal vent.
- Select manual setting and set time for 12 minutes. Quick-release pressure when cook time is completed.
- If using thickening agent – turn off IP, mix together slurry and stir it into the IP. Close lid & let sit on OFF for 5-10 minutes or until chowder has thickened to your liking.
Make this in your slow cooker or Instant Pot. Which do you prefer?
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