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Slow Cooker Dill-Turkey Chowder

  • 6servings
  • 395minutes
  • 400calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces

  2. 3/4 teaspoon garlic-pepper blend

  3. 1 teaspoon salt

  4. 6 to 8 new potatoes, cut into 1-inch pieces

  5. 2 medium carrots, sliced (1 cup)

  6. 1 medium onion, chopped (1/2 cup)

  7. 2 teaspoons dried dill weed

  8. 2 1/2 cups Progresso® chicken broth (from 32-oz carton)

  9. 1 can (15 1/4 oz) Green Giant® whole kernel corn, drained

  10. 1 cup half-and-half

  11. 3 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.

  2. Cover; cook on Low heat setting 6 to 8 hours.

  3. In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.

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