Turkey and Barley Chowder (Crock Pot)

READY IN: 8hrs 15mins
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]

Ingredients Nutrition


  1. 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.
  2. In the same skillet heat oil over medium heat and then add onions and cook until softened (5 minutes).
  3. Add garlic, oregano, peppercorns, celery seed (see note above), chili powder and reserved cumin and cook for another minute. Transfer to crock pot.
  4. Add chicken broth to crock pot.
  5. Add barley, turkey and corn to crock pot, stir to combine.
  6. Cover and cook on low for 8 hours (or on high for 4 hours).
  7. Stir in green pepper and chili pepper and cook for high for 20-30 minutes.
  8. Spoon into bowls and garnish with cilantro if desired.

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