Turkey and Daikon Crock Pot Chowder


I am often asked what my favorite soup or crock pot recipe is. That’s always a difficult question to answer. Why? Because my favorite is typically the one I haven’t created. Yet.

Take, for example, this hugely amazing crock pot filled with 6 quarts of the most tremendous soup I have ever supped upon.

This just isn’t any soup. Nay. Nay I tell you; for at only 5 carbohydrates for 2 whopping cups of the stuff, you can let forth the bellows of happiness into the atmosphere. And for only 232 calories for an entire, stupendous serving, you don’t have to feel a lick of guilt. Not a lick.

Just lick your spoon instead.

Using my turkey bone broth (the bones of the turkey carcass in the crock pot in 6 quarts of water for 24 hours and then strained), heavy, white cream, ground, lean turkey, and the amazingness of my antipasto trail mix, the combination is so addicting, I had a very hard time putting down my spoon.

What’s more, the daikon in this recipe behaves exactly as potato does, but for only the smallest fraction of the carbohydrates or calories. It has become my new, favorite, root vegetable of all time. I hug it, kiss it, and hereby name it George.

Oh yes. Yes, my sweets. This is, indeed, my favorite crock pot soup ever. Indeed.


That is, until I create the next one…


Turkey and Daikon Crock Pot Chowder

1 pound lean ground turkey, cooked, drained and crumbled
3 cups cubed, raw daikon radish (about 1/3 – 1/2 of a large radish)
10-12 cups turkey or chicken stock
2 cups heavy white cream (half and half or almond milk are okay, too)
2 cups shredded mozzarella cheese
4 cups antipasto trail mix*
1 Tbsp dried parsley
1 Tbsp dried chives
1 tsp salt
1 tsp pepper
1 tsp garlic powder

*or choose up to 6 cups of your fresh favorites: chopped red bell pepper, orange bell better, green bell pepper, mushroom slices, artichoke hearts, quartered, sun-dried tomatoes, onion, or fresh spinach.

Combine all ingredients. Cook, covered,  on low for 6 hours. Know that the soup thickens as it cool,s so no thickeners are necessary. This soup may be refrigerated or frozen and reheated later.

Makes 6 quarts, or 12, 2-cup servings.

Nutritional Information for the entire recipeCalories: 2784, Carbohydrates: 90.6 g, Fiber: 28.4 g, Net Carbohydrates: 62.2 g, Protein: 158 g, Fat: 110.5 g

Nutritional Information per servingCalories: 232, Carbohydrates: 7.5 g, Fiber: 2.4 g, Net Carbohydrates: 5.1 g, Protein: 13.2 g, Fat: 9.1 g


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  1. JoAnn Mantych says

    Thank you, thank you, thank you for the tremendous idea of using Damon in place of potatoes!!! GREEN CHILE STEW here it comes!!!!!! Happy Dance!!!!!
    JoAnn M

  2. Dang it! lol I just made turkey soup this morning, I wish I would have had this! Hmmm, still some turkey in the fridge…

  3. I’ve put Daikon on my shopping list for Saturday’s farmer market. I’ve used them some and can agree, they are good! I can’t wait to make the chowder. Thanks again for another great idea..

  4. This looks amazing…. I am also going to add daikon to my beef stew in place of potatoes to see how that works.

  5. Sounds intriguing, Jamie! I’ll have to try it that way sometime. I’ve only used it one time before, in a failed faux pineapple attempt. It picked up a strong odor and the pineapple wasn’t fit to use for anything. Had to be tossed. I was planning to try it stir-fried next. But I like the idea of a soup/stew potato sub. so many choices. Thanks for this idea!

  6. Question? I noticed you use a lot of turkey (maybe it’s my imagination which is quite good while I’m going to school). Do you do this because about everyone does a lot of ground beef or is there some other secret covert reason? 🙂

    • I am secretly a huge turkey fan. It’s my favorite beef/chicken combination. It’s low-fat, but it tastes high-fat, it has the earthy flavors of beef, but the heft of chicken. It’s just my new, quintessential meat product. So you have totally found me out!

  7. Making this tomorrow – I just set it up in the crockpot and my god it makes alot of soup! Keeping fingers crossed that its a winner!

  8. Well it’s done and I put it in the fridge to cool and thicken…it’s looking watery right out of the crockpot. Did I do something wrong? Does it get much thicker after it cools?

  9. Jamie: Thank you for the recipe! I used your concept (chicken stock, daikon, heavy cream, meat & vegetables) and made some substitutions based on what I had on hand. Meat was sliced chicken sausage, vegetables were daikon, onion, celery, red bell pepper, kale. Added a little crushed red pepper for spice. It was amazing!! My husband ate 2 bowls and said it was awesome. Thanks so much for another creative low-carb option!

  10. I cant find daikon radish anywhere here, any suggestions? I’ve tried everywhere from Publix, Walmart, even our local co-op. I’m in Pensacola, FL, thx!

  11. I finally got around to making this soup and it was delicious! The only problem I had was the mozzarella didn’t melt and sort of just aggregated at the bottom and turned orange/brown. Do you have any tips to prevent this next time?

    • Hi, Erin! Did you use a bagged, pre-shredded cheese? If so, that’s likely the culprit. The added starches that prevent the product from sticking together can also prevent the product from breaking down properly when exposed to heat.

      That said, I am so glad you enjoyed the soup! I am such a fan of turkey these days. I can’t get enough of the stuff…

  12. Chowder was awesome, however it didn’t thicken… I didn’t actually measure my daikon, I used half for this and half for you rockin’ chicken broccoli bacon daikon casserole! Great way to use the daikon up -all you fellow lighter side peeps out there!
    Would not possibly using 2 cups make that big of a difference do you think??

    • It didn’t thicken for me either and I measured all the ingredients.

      • If it doesn’t thicken at all, you have some options, thankfully! You can add some cream cheese, add some cornstarch (or arrowroot powder), cook with the lid off for a time to cause some evaporation, or allow to cool and thicken.

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