Step-by-Step Instructions
1. In a slow cooker, combine the diced turkey, potatoes, carrots, celery, onion, and garlic.
2. Pour in the chicken or vegetable broth until all ingredients are covered. Add the corn kernels and season with salt and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the turkey is cooked through.
4. In a small bowl, mix cornstarch with a bit of water to create a slurry. Stir the slurry into the slow cooker along with the almond milk.
5. Cook for an additional 30 minutes on high until the chowder has thickened. Adjust seasonings as needed and stir in fresh herbs before serving.
For a creamier texture, you can use an immersion blender to partially blend the chowder while still leaving chunks of vegetables and turkey for a satisfying bite.
Expert Tips for Success
– To enhance the flavor profile of this high protein turkey chowder slow cooker recipe, consider adding a dash of smoked paprika or a squeeze of lemon juice before serving.
– Avoid overcooking the chowder, as this can cause the vegetables to become mushy. Keep an eye on the cooking time and adjust as needed based on your slow cooker’s performance.
– For a savory twist, try incorporating crispy bacon bits into the chowder or topping each bowl with a dollop of Greek yogurt for added creaminess.
– If you prefer a thinner consistency, simply add more broth or almond milk until you reach your desired thickness.
