Crockpot Leftover Turkey Corn Chowder
Slow cooker turkey corn chowder is a hearty and comforting soup. This easy chowder recipe is the perfect way to repurpose remaining Thanksgiving turkey into a sensational meal that will warm your soul on chilly days. Instructions to make this easy turkey chowder in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 3-4 servings 1x
Ingredients
Units
Scale
- 3/4 to 1 pound leftover cooked turkey
- 3 cups low-sodium chicken broth
- 2 cups heavy cream
- 1/2 pound potatoes, diced
- 15 ounces canned corn, drained & rinsed
- 1/4 cup onion, chopped
- 2 celery stalks, sliced
- 1 small carrot, chopped
- 1 garlic clove, minced
- 1 teaspoon salt (or more)
- 1 teaspoon dried thyme or oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
- Add all ingredients EXCEPT the heavy cream to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Stir in the heavy cream. Cook an additional 10-15 minutes.
- Set Instant Pot to the high sauté setting. Once hot, add oil, onion, celery, and carrots & cook, 3-5 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 turkey, potatoes, corn, salt, pepper, and thyme.
- Close lid & seal vent. Select high pressure and set time for 12 minutes. When done, natural release pressure 5 minutes then quick-release remaining pressure.
- Set Instant Pot to the low sauté setting. Stir in heavy cream. Cook on low 5-10 minutes or until chowder has thickened.
Nutrition
- Serving Size:
- Calories: 352
- Sugar: 9.7 g
- Sodium: 489.2 mg
- Fat: 6.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 35.4 g
- Fiber: 4.8 g
- Protein: 40.3 g
- Cholesterol: 114.5 mg