Turkey and Barley Chowder (Crock Pot)

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

• Ready In: 8 hrs 15 mins
• Serves: 6-8

Ingredients

• 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

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.