Made This Recipe? Add Your Photo

Total Time
3hrs 50mins
Prep 20 mins
Cook 3 hrs 30 mins

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 Nutrition

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.
Most Helpful

5 5

Holy moly oleyo. This is unbelievably good. I had that little booklet and made it today. It's pretty simple, appealing. Great smell factor. You could probably "liten" it, but I made as is for a first try. 10 thumbs up.