Directions

1. Add carrots, celery, onion, potato, chicken broth, salt and thyme to a 4- to 6-quart oval slow cooker.
2. Cover and cook on low-heat setting about 3 hours or on high setting about 1 1/2 hours or until potatoes are tender.
3. Stir in corn, milk and turkey. Cover and cook about 1 hour on high or until turkey is cooked to 165°F using a meat thermometer.
4. In a small bowl stir together cornstarch and water; stir into the chowder mixture. Cover and cook until chowder begins to bubble and thickens slightly, about 10-15 minutes. Season to taste with salt and pepper. Garnish with parsley, if desired, and serve with breadsticks.