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Crock Pot Turkey Corn Chowder

Easy and delicious, this Crock Pot Turkey Corn Chowder is a great way to use up leftover turkey. Set it and forget it and you’ll have a tasty meal at the end!

A GREAT WAY TO USE LEFTOVER TURKEY

I love me a good chowder, especially when I can throw it together quickly and not have to babysit it for hours. That is exactly what you get with this Crock Pot Turkey Corn Chowder. Not only is it a super easy meal, it’s also a great way to use up any leftover turkey you have from the holidays or otherwise. Topping this chowder with cheese, bacon and green onions is a must! This really is the perfect comfort food for those cold winter nights! So if you are looking for a recipe that warms you up or you just need to use up some leftover turkey, then you need to make this Crock Pot Turkey Corn Chowder recipe!

Spoon holding up some Crock Pot Turkey Corn Chowder out of bowl.

FREQUENTLY ASKED QUESTIONS:

Do I have to use turkey?

While this is a great way to use leftover turkey you can substitute with cooked and shredded chicken as well.

Can I use canned corn?

Yes absolutely. We like to keep frozen vegetables on hand for soups and stews but canned will work just fine (just drain it first).

What kind of potatoes should I use?

You can use russet, red or Yukon gold potatoes for this recipe. Generally I almost always have russets on hand so that is what I end up using but you can definitely use your favorite here.

Do I have to use dried minced onion?

No. You can use chopped fresh onion as well if you’d like. I would add about a 1/2 cup or so of chopped fresh onion if you choose to incorporate it.

What size crock pot should I use?

You will need to use at least a 6 quart crock pot for this recipe.

How do I store leftovers?

You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This can also be frozen. Place chowder in a freezer safe container (don’t fill it all the way to the top) and it will keep for up to 4-6 months. Let defrost in the refrigerator overnight then reheat on stovetop or microwave.

Pinterest image of ladle holding up some Crock Pot Turkey Corn Chowder.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • salted butter, cubed
  • potatoes
  • frozen corn 
  • dried minced onion (optional)
  • pepper
  • chicken broth
  • heavy whipping cream  (1½ pints)
  • turkey
  • cornstarch 
  • water
  • bacon
  • cheddar cheese
  • green onions
Ingredients needed: butter, potatoes, pepper, dried minced onion, chicken broth, frozen corn, cornstarch, heavy whipping cream, turkey, bacon, cheddar cheese and green onions.

HOW TO MAKE CROCK POT TURKEY CORN CHOWDER:

Place the cubed butter, potatoes, frozen corn, minced onion, black pepper, chicken broth, heavy cream and turkey into a 6-quart or larger oval crock pot. Stir to combine. Cover with lid and cook on low for 6 hours or on high for 4 hours (potatoes should be fork tender).

cream, cubed potatoes, onion, chicken broth, chopped turkey and heavy cream shown in a black oval crock pot.

During the last 30 minutes of cooking, mix the cornstarch with 2 tablespoons of cold water. Pour the mixture into the crock pot and stir. Cover and put on high for 30 minutes or until chowder begins to thicken. 

sliced cheese, chopped bacon and sliced green onion shown on top of turkey chowder in the crock pot.

To serve, top with bacon, cheese and green onions.

Ladle in base of Crock Pot Turkey Corn Chowder in the crock pot.

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Crock Pot Turkey Corn Chowder

Easy and delicious, this Crock Pot Turkey Corn Chowder is a great way to use up leftover turkey. Set it and forget it and you'll have a tasty meal at the end.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10

Ingredients

  • ¼ cup salted butter, cubed
  • 5 pounds potatoes, peeled and cubed
  • 2 (10 ounce) bags frozen corn
  • ½ tablespoon dried minced onion (optional)
  • ½ tablespoon black pepper
  • 4 cups chicken broth
  • 3 cups heavy whipping cream (1½ pints)
  • 3-4 cups leftover shredded turkey
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons water

Toppings:

Instructions

  • Place the cubed butter, potatoes, frozen corn, minced onion, black pepper, chicken broth, heavy cream and turkey into a 6-quart or larger oval crock pot. Stir to combine.
  • Cover with lid and cook on low for 6 hours or on high for 4 hours (potatoes should be fork tender).
  • During the last 30 minutes of cooking, mix the cornstarch with 2 tablespoons of cold water. Pour the mixture into the crock pot and stir. Cover and put on high for 30 minutes or until chowder begins to thicken.
  • To serve, top with bacon, cheese and green onions.

Notes

  • Chicken can be used instead of turkey.
  • Make sure you use a 6 quart crock pot or larger.
  • You can use any of your favorite potatoes varieties.
  • This recipe can be frozen.
  • You can omit the dried minced onions and use fresh chopped onions instead.
Course: Main Course
Cuisine: American

Nutrition

Calories: 643kcal | Carbohydrates: 54g | Protein: 16g | Fat: 41g | Sodium: 574mg | Fiber: 6g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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