Recipe by ellie_
This is a really good low fat soup/chowder- I changed the recipe slightly from the original recipe based on what I had on hand. This recipe also calls for 6 celery stalks diced but as I was out of celery I threw in 1 teaspoon celery seeds. Recipe source: The Healthy Slow Cooker
Top Review by Sydney Mike
Shared this with a neighbor couple who were housebound during our BIG snow & they really enjoyed it as did we! I did cut back a little on the cumin & used a much milder chili than the serrano, but that left it still hot enough for the likes of us! Thanks for posting a great keeper of a recipe! [Tagged, made & reviewed in Newest Zaar Tag Game]
- 1 tablespoon cumin seed (I used a bit less as I ran out)
- 1 tablespoon olive oil
- 1 -2 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1⁄2 teaspoon peppercorn, cracked
- 6 cups chicken broth (I used 4 cups chicken broth and 2 cups vegetable broth)
- 3⁄4 cup barley (the original recipe suggests whole barley but I used pearl barley)
- 1 1⁄2 lbs turkey, cut into cubes
- 1 cup corn kernel, frozen
- 1 teaspoon dried ancho chile powder (or your favorite chili powder)
- 1 teaspoon celery seed (the original recipe used celery stalks which was added with the onion to the skillet)
- 1 green pepper, diced
- 1 serrano chili pepper, seeded and diced (the original recipe suggest one jalapeno or 1 chipotle pepper in adobo sauce)
- cilantro, diced (optional)
Directions See How It's Made
- In a dry skillet over medium heat, toast the cumin seed, stirring until fragrant and they start to brown (2-3 minutes). Transfer them to a mortar and grind seeds. Set aside.
- In the same skillet heat oil over medium heat and then add onions and cook until softened (5 minutes).
- Add garlic, oregano, peppercorns, celery seed (see note above), chili powder and reserved cumin and cook for another minute. Transfer to crock pot.
- Add chicken broth to crock pot.
- Add barley, turkey and corn to crock pot, stir to combine.
- Cover and cook on low for 8 hours (or on high for 4 hours).
- Stir in green pepper and chili pepper and cook for high for 20-30 minutes.
- Spoon into bowls and garnish with cilantro if desired.