Crock Pot Creamy Corn and Turkey Soup
Warm, comforting, and effortlessly delicious, this Crock Pot Creamy Corn and Turkey Soup is the ultimate heartwarming meal for chilly days. Packed with tender shredded turkey, sweet corn, hearty potatoes, and a medley of fresh vegetables, this slow-cooker soup achieves its velvety richness with the addition of cream cheese and heavy cream. Infused with aromatic garlic, onion, and herbs like thyme and parsley, every spoonful delivers layers of flavor and creamy indulgence. The hands-off simplicity of the crock pot makes this recipe a go-to choice for busy weeknights or cozy weekend dinners. Serve it piping hot with a slice of crusty bread on the side for a satisfying meal your family will love. Perfect for Thanksgiving leftovers or any time you crave a soul-soothing bowl of soup, this dish is both comforting and approachable.
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or diced)
- 2 cups Frozen corn
- 2 medium Potatoes (peeled and diced)
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery (chopped)
- 4 cups Chicken broth (low-sodium)
- 1 cup Heavy cream
- 4 ounces Cream cheese (softened)
- 3 cloves Garlic (minced)
- 1 medium Onion (diced)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
Instructions
In a skillet, melt the unsalted butter over medium heat. Sauté the diced onion, minced garlic, diced carrots, and chopped celery until they are soft and fragrant, about 5 minutes.
Transfer the sautéed vegetables to the crock pot along with the diced potatoes, frozen corn, shredded or diced turkey, chicken broth, dried thyme, dried parsley, salt, and black pepper.
Stir everything to combine, then cover the crock pot with a lid. Cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
In a mixing bowl, whisk the softened cream cheese and heavy cream together until smooth.
Once the soup has finished cooking, add the cream cheese and heavy cream mixture to the crock pot. Stir thoroughly to incorporate it into the soup.
Cook for an additional 30 minutes on low to allow the soup to thicken slightly and the flavors to meld completely.
Taste and adjust the seasoning if needed, adding more salt or pepper to preference.
Serve the creamy corn and turkey soup hot, garnished with fresh parsley or a sprinkle of black pepper, if desired. Pair it with warm bread for a complete meal.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
