Whether it’s Thanksgiving or not, toss your leftover turkey in the slow cooker or Instant Pot for this turkey corn chowder recipe.
Updated 2018 with Instant Pot instructions
Cleaned Up Corn Chowder
I tried to make this as healthy as possible. Most corn chowder recipes call for tablespoons of cups 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 more than enough. Or omit it all together. I also used white sweet potatoes but you can use your preferred potato whether it be sweet potatoes, baby potatoes, russet potatoes, etc. The main modification I made for this corn chowder recipe is that I did not include flour or any type of milk, half and half, cream, etc. Nothing of that sort. Because of this, the chowder will not have the same thickness or creamy texture of a normal chowder.
Adding A Thickening Agent
If you wish to achieve a creamy or thick texture to your chowder, 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. Please note, this will make it thicker but not necessarily creamy.
Other leftover turkey recipes you might enjoy:
Adding More Broth
Let how much leftover turkey you use be a guide as to how much broth to use. But of course you can always add more broth if you want. I used approximately 3/4 pounds of leftover turkey and 2 cups of broth. The result was a chunky stew/chowder.
- 1/2 to 1 pound leftover cooked turkey
- 1/2 pound potatoes or sweet potatoes, peeled &
- 3 cups low-sodium chicken broth
- 15 ounces corn, drained & rinsed
- 1/4 cup onion, chopped
- 1 garlic clove, minced
- 1 small carrot, chopped
- 1–2 tsp ghee (optional)
- 1/2 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 tablespoon oil (for pressure cooker)
- 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.
Electric Pressure Cooker (Instant Pot)
- Set Instant Pot to the high Saute setting. Once hot, add oil and onion and cook, stirring occasionally, until tender about 4-6 minutes. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Add broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in remaining ingredients, close and seal vent.
- Select manual setting and set time for 12 minutes. When done, natural release pressure 5 minutes then quick-release remaining pressure.
- 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.
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