Slow Cooker Dill-Turkey Chowder

 

2

turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces

3/4

teaspoon garlic-pepper blend

1

teaspoon salt

6

to 8 new potatoes, cut into 1-inch pieces

2

medium carrots, sliced (1 cup)

1

medium onion, chopped (1/2 cup)

2

teaspoons dried dill weed

2 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

can (15.25 oz) Green Giant® whole kernel corn, drained

1

cup half-and-half

3

tablespoons cornstarch

• 1 Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
• 2 Cover; cook on Low heat setting 6 to 8 hours.
• 3 In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.