Crockpot Cheesy Turkey Corn Chowder Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use full-fat condensed cheese soup and whole chicken broth. You can also add a splash of milk or half-and-half at the end if you prefer a thinner consistency.

If you like a bit of heat, stir in a pinch of cayenne pepper or a few dashes of hot sauce before serving. Garnish with chopped fresh chives or parsley for a pop of color.

This chowder is very forgiving, so feel free to adjust the amount of potatoes or corn to what you have on hand. You can also add other vegetables like diced carrots or celery, but keep in mind they may need extra cooking time.

For a smoky twist, use smoked paprika or a little crumbled cooked bacon on top. Just be sure to adjust the seasoning accordingly.

Variations

• Spicy Turkey Chowder: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño along with the seasoned salt for a spicy kick. Top with sliced green onions before serving.
• Bacon Cheesy Chowder: Cook 4 slices of bacon until crisp, crumble, and stir into the chowder before serving. Omit the seasoned salt if the bacon is salty.
• Vegetable-Packed Chowder: Add 1 cup of diced carrots and 1 cup of frozen peas along with the potatoes and corn. Increase the chicken broth to 1 1/2 cups to accommodate the extra vegetables.
• Herbed Turkey Chowder: Stir in 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary with the seasoned salt. Garnish with fresh parsley before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little broth or milk to thin if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or milk to restore creaminess.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the consistency if needed. The chowder thickens as it sits, so a little liquid helps restore its creamy texture.

You can assemble the chowder in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start.

Alternatively, cook the chowder fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this chowder as a main course with crusty bread, oyster crackers, or a side salad. It's hearty enough to stand alone, but a sprinkle of shredded cheddar cheese or a dollop of sour cream adds extra richness.

For a complete meal, pair it with a simple green vegetable like steamed broccoli or a crisp cucumber salad.

This chowder also works well as a starter for a larger dinner, served in smaller portions. It's a family-friendly dish that appeals to both kids and adults. For a fun twist, serve it in bread bowls or with cornbread muffins on the side. Leftovers taste even better the next day as the flavors meld together.

Frequently asked questions

Recipe card

Crockpot Cheesy Turkey Corn Chowder

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb ground turkey
• 3 cups peeled and diced potatoes
• 2 cups frozen corn kernels
• 1 tsp seasoned salt
• 2 cans (10.5 oz each) condensed cheddar cheese soup
• 1 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir the chowder well to combine all the ingredients. Ladle into bowls and serve hot, with extra seasoning if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

18 g

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