Crock Pot Turkey Chowder with Dill
by Michelle Jones, CookingLow-Fat.com

A hearty chowder, perfect for leftover holiday turkey... which I just happened to have stored in the freezer. This recipe is delicious.

Ingredients:

1 lb. uncooked (or cooked/frozen) turkey, cut into 1-inch pieces
1/2 tsp. garlic, minced
1/4-1/2 tsp. ground pepper
1/2 tsp. salt
4 med. size potatoes, cubed
1 med. onion, chopped
2 med. carrots, sliced
2 tsp. dried dill
2 1/2 c. chicken broth
1 15oz. can whole kernel corn, drained 1 c. half-and-half
3 TBS. cornstarch


Directions:

Place turkey into crock pot, sprinkle with garlic, pepper and salt. Add remaining ingredients except half-and-half and cornstarch. Cover and cook on low setting for 6-8 hours.

Mix half-and-half and cornstarch in a small bowl, then gradually stir into chowder until blended. Cover and cook on high setting for 20-25 minutes until thickened.


Makes 6 servings

Per serving...
Calories: 265
Fat: 7 g.
Cholesterol 55 mg.
Sodium 840 mg.
Carbs 33g
Protein 21g.

Editor's note, 1 c. of half-and-half has 27.8 grams of fat... you could also substitute 1 c. whole milk which only has 8 grams.


Adapted from Betty Crocker Slow Cooker Meals, Feb. 2000, by Michelle Jones, editor of CookingLow-Fat.com