Crockpot Cheesy Turkey Corn Chowder Step-by-step instructions

Before you start

Before you start, peel and dice the potatoes into bite-size cubes, about 1/2 inch. Measure the frozen corn and let it sit at room temperature for a few minutes if it's clumped together.

Gather the ground turkey, seasoned salt, condensed cheese soup, and chicken broth. No need to pre-cook anything — the slow cooker will handle it all. Have your slow cooker ready and a large spoon for stirring.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Place the ground turkey in the bottom of the slow cooker, breaking it up into crumbles with your hands or a spoon. Scatter the diced potatoes and corn evenly over the turkey. Sprinkle the seasoned salt over the top.
   Look for The turkey covers the bottom, with potatoes and corn scattered on top.
   Tip No need to brown the turkey first; it will cook through in the slow cooker.
2. 2Add the Liquid
   In a medium bowl, whisk together the condensed cheddar cheese soup and chicken broth until smooth. Pour the mixture over the ingredients in the slow cooker, making sure it spreads evenly.
   Look for The soup mixture covers the turkey and vegetables.
   Tip Whisking the soup and broth together prevents lumps.

At the end of this phase, the slow cooker contains raw ground turkey, potato cubes, corn, and a seasoned salt sprinkle, all covered with the cheese soup and broth mixture.

The liquid should be evenly distributed, and the ingredients should be submerged or mostly submerged. The raw turkey is still pink, and the potatoes are firm. The mixture looks like a chunky soup base, ready to cook.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the turkey is cooked through and the potatoes are tender. Stir gently once halfway through if possible.
   Look for The chowder is bubbly and fragrant.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Resist lifting the lid too often; it lets heat escape.
4. 4Check the Temperature
   After 4 hours, check that the ground turkey has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. The potatoes should be fork-tender.
   Look for The turkey is no longer pink and the potatoes pierce easily.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Insert the thermometer into the thickest part of a turkey crumble.

After cooking on low for 4 hours, the chowder is bubbling gently around the edges. The turkey is no longer pink, and the potatoes are tender when pierced with a fork. The liquid has thickened into a creamy sauce, and the cheese soup has melded with the broth. The aroma is savory and cheesy. The internal temperature of the turkey should be at least 165°F (74°C).

Finish and Serve

5. 5Stir and Serve
   Stir the chowder well to combine all the ingredients. Ladle into bowls and serve hot, with extra seasoning if desired.
   Look for The chowder is creamy and thick.
   Tip For a thinner consistency, stir in a little extra broth before serving.

After stirring, the chowder is uniformly creamy with visible turkey crumbles, potato cubes, and corn throughout. It has a thick, spoonable consistency. When ladled into bowls, it holds its shape slightly. The flavors are well-blended, and the chowder is steaming hot. It's ready to serve immediately, with optional extra seasoning to taste.

Common mistakes

One common mistake is lifting the lid too often to check on the chowder, which releases heat and extends cooking time. Another is using waxy potatoes like red or new potatoes, which may not soften as nicely and can stay firm.

Forgetting to stir halfway through can lead to some sticking at the bottom; a gentle stir helps distribute the heat and flavors. Finally, don't rush the cooking — if the turkey isn't fully cooked after 4 hours on low, continue cooking in 15-minute increments until it reaches 165°F (74°C).

How to tell it’s done

The chowder is done when the ground turkey is cooked through and has reached an internal temperature of 165°F (74°C). The potatoes should be fork-tender, meaning a fork can easily pierce a cube without resistance.

The chowder will be thick and creamy, and the aroma of cheese and turkey will fill the kitchen. If the chowder seems too thin, let it cook uncovered for an additional 15-20 minutes to thicken.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part