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Whether it's Thanksgiving or not, toss your leftover turkey in the slow cooker or Instant Pot for this easy turkey corn chowder recipe cover

Slow Cooker/Instant Pot Turkey Corn Chowder


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 3-4 servings 1x
Scale

Ingredients

  • 1/2 to 1 pound leftover cooked turkey
  • 1/2 pound potatoes or sweet potatoes, peeled &
    diced
  • 3 cups low-sodium chicken broth
  • 15 ounces corn, drained & rinsed
  • 1/4 cup onion, chopped
  • 1 garlic clove, minced
  • 1 small carrot, chopped
  • 12 tsp ghee (optional)
  • 1/2¬†teaspoon salt (or more)
  • 1/4¬†teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon oil (for pressure cooker)

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. 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)

  1. 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.
  2. 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.
  3. Select manual setting and set time for 12 minutes. When done, natural release pressure 5 minutes then quick-release remaining pressure.
  4. 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.