Turkey and Barley Chowder (Crock Pot) Recipe

Name: Turkey and Barley Chowder (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon peppercorn, cracked; 6 cups chicken broth (I used 4 cups chicken broth and 2 cups vegetable broth); ¾ cup barley (the original recipe suggests whole barley but I used pearl barley); 1 12 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)

Servings: persons

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
½ teaspoon peppercorn, cracked
6 cups chicken broth (I used 4 cups chicken broth and 2 cups vegetable broth)
¾ cup barley (the original recipe suggests whole barley but I used pearl barley)
1 12 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)

1
In a dry skillet over medium heat, toast the cumin seed, stirring until fragrant and they start to brown (2-3 minutes).
2
Transfer them to a mortar and grind seeds.
3
Set aside.
4
In the same skillet heat oil over medium heat and then add onions and cook until softened (5 minutes).
5
Add garlic, oregano, peppercorns, celery seed (see note above), chili powder and reserved cumin and cook for another minute.
6
Transfer to crock pot.
7
Add chicken broth to crock pot.
8
Add barley, turkey and corn to crock pot, stir to combine.
9
Cover and cook on low for 8 hours (or on high for 4 hours).
10
Stir in green pepper and chili pepper and cook for high for 20-30 minutes.
11
Spoon into bowls and garnish with cilantro if desired.

922

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Turkey and Barley Chowder (Crock Pot) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Barley Chowder (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions