Place the cooked turkey, broth, potatoes, carrots, celery, corn, onion, garlic, thyme, rosemary, and bay leaf in your slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
In a separate bowl, whisk together the cream and flour until smooth.
About 30 minutes before serving, stir the cream mixture into the chowder. Continue to cook on low until thickened.
Remove the bay leaf and season with salt and pepper to taste.
Garnish with fresh parsley before serving, if desired.
Variations & Tips
For a lighter version, replace heavy cream with milk or a non-dairy alternative like unsweetened almond milk. Feel free to add other vegetables, such as peas or bell peppers, for added color and nutrition. If you prefer a thicker chowder, use an immersion blender to purée a portion of the soup before adding the cream mixture. For an extra smoky flavor, incorporate some diced bacon or ham along with the turkey.
