2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 can (15.25 oz) whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

1. Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.