Slow Cooker Turkey and Potato Chowder

Ingredients

Chowder:
4 1/2 – 5 C potatoes
3 cloves garlic, minced
1 C yellow onion, chopped
3/4 C carrots, chopped
3/4 C red bell pepper, chopped
1 C whole kernel corn
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 tsp dried thyme
3-4 C turkey
4 C turkey or chicken broth
1 C heavy cream

Topping:
2-3 slices bacon, cooked and crumbled

Directions

Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to the bowl of a 5-6 quart slow cooker, reserving heavy cream and bacon for later. Cover and cook on high for 4 hours or until potatoes are fork tender.

Stir in heavy cream. Cover and cook on high for an additional 30 minutes.

Serve with crumbled bacon and crackers.

Store remaining chowder in an airtight container in the refrigerator for up to several days. Stir and reheat as needed.