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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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I don't know how this turkey and corn chowder got the name of Beggar's Chowder. Probably because it is so delicious, you will beg for a second bowl! From Slow Cooker Favorites . Ingredients:
1/4 cup butter, at room temperature |
1/4 cup all-purpose flour |
2 teaspoons garlic, minced |
1 tablespoon dried thyme |
1 tablespoon sweet hungarian paprika |
1/4 teaspoon ground black pepper |
4 bone-in skinless turkey thighs, trimmed of visible fat |
30 ounces cream-style sweet corn |
10 1/2 ounces chicken broth |
1 1/2 cups yellow onions, diced |
1 cup red bell pepper, diced |
1 cup green bell pepper, diced |
1 lb white mushroom, cleaned, stemmed and cut into quarters |
14 1/2 ounces diced tomatoes |
1 1/2 cups whipping cream |
1/2 cup parsley, chopped |
salt |
ground black pepper |
Directions:
1. Coat the slow cooker with non-stick cooking spray.
2. Combine the butter, flour, garlic, thyme, paprika and pepper in a small bowl.
3. Work into a smooth paste, using the back of a spoon.
4. Rub the paste into all sides of the turkey thighs.
5. Place the turkey thighs in the slow cooker.
6. Add the corn, broth, onion and bell peppers.
7. Cover and cook on high for 3 hours or until the turkey is fork tender.
8. Remove the turkey and set aside until cool enough to handle.
9. Add the mushrooms and tomatoes to the cooking liquid.
10. Cover and cook on high 30 minutes longer.
11. Meanwhile, remove the turkey from the bones and cut into bite-size pieces.
12. When the mushrooms are tender, return the turkey to the slow cooker.
13. Add the cream and parsley.
14. Cook, covered, about 15 minutes or until heated through.
15. Add salt and pepper and garnish with more parsley, if desired.
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