Creamy Crockpot Turkey Club Chowder Tips, FAQ & printable recipe

Tips for success

To achieve an even creamier result, consider stirring in a splash of heavy cream during the final five minutes of cooking. This adds a luxurious finish and helps harmonize the flavors of the cheddar and the broth.

If you prefer a more rustic texture, you can leave the potato skins on, which adds color and a slight earthiness to the chowder. Always ensure your slow cooker is not overfilled, as this can lead to uneven cooking and potential spills during the heating process.

For those who enjoy a bit of heat, a pinch of crushed red pepper flakes or a dash of cayenne can be added along with the bacon. This subtle spice balances the richness of the cheese and the creaminess of the broth perfectly. If the chowder seems too thick after cooking, add a small amount of warm chicken stock until the desired consistency is reached. Remember to always serve the chowder in pre-warmed bowls to keep the temperature optimal while eating.

Variations

• Spicy Turkey Chowder: Add one tablespoon of diced jalapeños or a teaspoon of hot sauce to the slow cooker before starting. This adds a pleasant kick that pairs well with the sharp cheddar and bacon.
• Vegetable-Packed Chowder: Incorporate one cup of frozen corn kernels or diced carrots into the mix. These vegetables add sweetness, extra color, and a nice texture contrast to the creamy base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe, airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally until steaming hot, or microwave in a covered dish until heated through.

Store any leftover chowder in an airtight container in the refrigerator for up to three days. When storing, ensure the container is tightly sealed to prevent the absorption of other odors from the fridge.

Always allow the chowder to cool to room temperature before placing it in the refrigerator, but do not let it sit out for more than two hours to maintain food safety. Reheat portions thoroughly until steaming hot before serving again to ensure the best quality.

This chowder is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool completely, and then refrigerate.

When ready to serve, reheat it slowly on the stovetop or in a clean slow cooker, adding a splash of broth if the chowder has thickened too much in the fridge. This makes it a convenient option for meal planning or hosting events where you want to minimize time in the kitchen.

Serving ideas

Serve the chowder piping hot in shallow, wide bowls to showcase the texture of the turkey, potatoes, and bacon. A garnish of fresh chives or extra crispy bacon bits can add a nice color contrast and an extra layer of flavor. Pair the chowder with a crusty piece of sourdough bread or a side of crackers to complement the creamy consistency and provide a satisfying crunch that rounds out the dining experience.

For a complete meal, serve the chowder alongside a fresh green salad with a light vinaigrette. The brightness of the salad helps cut through the richness of the cheddar and the creamy broth, creating a balanced and satisfying dinner.

Ensure each portion has a generous amount of the turkey and potato mixture for a hearty serving that feels substantial. The combination of textures and temperatures makes this dish a comforting choice for any occasion, especially on cooler days.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Club Chowder

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 1 1/2 lb turkey tenderloin, cut into bite-size cubes
• 2 cups red potatoes, diced
• 1 cup tomatoes, diced
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups sharp cheddar cheese, shredded
• 3 cups creamy chicken broth

Instructions

1. Place the cubed turkey tenderloin into the bottom of the slow cooker, ensuring it is spread evenly. Add the diced potatoes and diced tomatoes over the turkey layer.
2. Scatter the crumbled bacon and shredded cheddar cheese over the potato and tomato mixture. Pour the creamy chicken broth over all the ingredients to combine.
3. Cover the slow cooker and cook on high for 4 hours, or until the turkey reaches an internal temperature of 165°F (74°C). Allow the chowder to rest for 5 minutes before serving in warm bowls.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

22 g

Fat

21 g

Fiber

2.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.