Dill Turkey Chowder

modified from Betty Crocker Slow Cooker Meals

 

1 lb. uncooked turkey breast slices, cut into 1 inch pieces (I substituted chicken and cut it up with kitchen scissors after cooking)

3/4 teaspoon garlic pepper (I substituted 1/2 tsp. garlic powder and 1/4 tsp. pepper)

1/2 teaspoon salt

6 to 8 new potatoes, cut into small pieces (I have used turnips as well, which was super yummy!)

1 medium onion, diced

2 medium carrots, thinly sliced

2 teaspoons dried dill weed (I used two drops of dill essential oil and it worked)

2 1/2 cups chicken broth

1 can whole kernel corn

1 cup half and half (I used light cream)

3 tablespoons corn starch

 

1. Place turkey in a 4 to 5 quart slow cooker; sprinkle with garlic pepper and salt.  Stir in remaining ingredients except half and half and corn starch.

2. Cover and cook on low setting 6 to 8 hours (I did five, but my cooker cooks quickly).

3. Mix half-and-half and cornstarch; gradually stir into chowder until blended.  Cover and cook on high setting for 20 minutes, stirring occasionally, until thickened.