Description
Make this hearty crockpot chicken corn chowder for an easy, comforting dinner that the whole family will love.
Ingredients
- 6 strips smoked turkey rashers
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potato, peeled and cubed
- 1 ½ – 2 lbs boneless skinless chicken breasts
- 12 oz sweet corn kernels
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 qt chicken broth
- ½ cup heavy cream
Instructions
- Step: Cook smoked turkey rashers in a skillet or oven until crispy. Allow to cool slightly and cut into bite-sized pieces.
- Step: Place the turkey pieces in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
- Step: Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached an internal temperature of 165F.
- Step: Remove the chicken from the crockpot and shred with 2 forks.
- Step: Remove about â…“ of the soup from the crockpot and blend until smooth. Pour it back into the crockpot along with the shredded chicken and heavy cream.
- Step: Stir to mix together, taste, and adjust seasoning with salt if needed. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This chowder can also be topped with fresh parsley and extra crispy turkey rashers for added texture.
- Prep Time: PT15M
- Cook Time: PT240M
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 1229 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 66 mg