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Cooking time is pivotal in perfecting your Cozy Crockpot Turkey & Sweet Corn Chowder. The texture of the potatoes directly influences the overall consistency of the chowder, making timing critical. When using a crockpot, the low and slow cooking method allows flavors to meld beautifully while the potatoes become tender without disintegrating.

Crockpot Turkey and Sweet Corn Chowder

Warm up with a hearty bowl of Cozy Crockpot Turkey & Sweet Corn Chowder this autumn. This delicious recipe combines lean ground turkey and sweet corn for a nourishing meal that’s perfect for family gatherings or cozy nights in. Using a crockpot, you can enjoy rich flavors with minimal effort, while the slow cooking method melds all the ingredients beautifully. Packed with protein and essential nutrients, this chowder offers comfort without the guilt. It's a versatile dish perfect for meal prep or special occasions, providing warmth and satisfaction in every spoonful. Save this recipe to bring a touch of comfort to your kitchen!
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Ingredients
  

1 pound ground turkey

1 medium onion, diced

3 cloves garlic, minced

3 medium potatoes, peeled and diced

2 cups fresh or frozen sweet corn

4 cups low-sodium chicken broth

1 cup milk (or heavy cream for richness)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped green onions, shredded cheese, or crispy bacon bits

Instructions
 

Prepare the turkey: In a skillet over medium heat, add olive oil. Once hot, add the ground turkey, season with salt, and pepper. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat and transfer turkey to the crockpot.

    Mix the vegetables: In the same skillet (or directly in the crockpot if you prefer), add diced onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent, then toss in diced potatoes and corn.

      Combine ingredients in the crockpot: Add the sautéed onion, garlic, potatoes, and corn to the crockpot with the turkey. Pour in the chicken broth, then sprinkle the dried thyme and smoked paprika over the top. Stir to combine all ingredients.

        Cook the chowder: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

          Finish the chowder: About 30 minutes before serving, stir in the milk (or cream) for a creamier texture. Adjust seasoning with more salt and pepper to taste.

            Serve and enjoy: Ladle the chowder into bowls and top with desired toppings such as chopped green onions, shredded cheese, or crispy bacon bits. Serve hot — perfect for a cozy meal!

              Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings