Yum! We gave it 5 stars after our first taste!

This Midwest Comfort Turkey Chowder is a heartwarming dish that brings together the creamy richness of New England soups with a Midwestern flair. It's a perfect way to use up leftover turkey, making it both economical and delicious. This chowder is ideal for cozy family dinners, especially on chilly days when you want something warm and satisfying. The combination of tender turkey, hearty vegetables, and a creamy broth makes it a family favorite.

This chowder pairs wonderfully with crusty bread or a slice of warm cornbread, perfect for soaking up every last drop of the creamy broth. You might also consider serving it with a light side salad for a bit of freshness, or some steamed green beans for added color and nutrition.

Servings: 6

2 cups of cooked turkey
4 cups of chicken or turkey broth
2 cups of diced potatoes
1 cup of diced carrots
1 cup of diced celery
1 cup of frozen corn
1 small chopped onion
3 minced garlic cloves
1 tsp of dried thyme
1 tsp of dried rosemary
1 bay leaf
1 cup of heavy cream or half-and-half
2 tbsp of flour
Salt and pepper to taste
Fresh parsley for garnish (optional)

Combine the cooked turkey, broth, potatoes, carrots, celery, corn, onion, garlic, thyme, rosemary, and bay leaf in a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

Whisk the heavy cream or half-and-half with the flour until smooth.

Stir the cream mixture into the chowder 30 minutes before serving to thicken.

Season with salt and pepper to taste.

Remove the bay leaf before serving.

Garnish with fresh parsley if desired.

For a lighter version, you can use milk instead of heavy cream. If you have picky eaters, consider blending the chowder slightly to create a smoother texture that hides the vegetables. You can also add a bit of shredded cheese for extra richness, or toss in some cooked bacon bits for a smoky flavor. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.