Ingredients
2
turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4
teaspoon garlic-pepper blend
1
teaspoon salt
6
to 8 small red potatoes, cut into 1-inch pieces
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
teaspoons dried dill weed
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (15.25 oz) whole kernel corn, drained
1
cup half-and-half
3
tablespoons cornstarch
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. Place turkey in slow cooker; sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix half-and-half and cornstarch until smooth; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes longer, stirring occasionally, until thickened.
