This turkey and veggie chowder is the kind of recipe that feels indulgent and creamy, yet it’s secretly light, protein-packed, and brimming with colorful vegetables. Each spoonful brings together tender ground turkey, hearty broth, and a touch of creaminess from sour cream and whipped cream cheese.
What I love most about this dish is its versatility—it can be a quick weeknight dinner, a prep-ahead lunch, or even a cozy Sunday family meal. Unlike heavy chowders that rely on heavy cream and butter, this one strikes the perfect balance between comfort and health.
Why You’ll Love This Turkey + Veggie Chowder
This chowder is more than just another soup recipe—it’s a full, balanced meal that ticks all the boxes.
- High-protein and filling: With lean ground turkey and a generous serving of vegetables, you’ll stay full without the sluggishness.
- Creamy without the guilt: Light sour cream and whipped cream cheese add richness without piling on calories.
- Quick and easy: From start to finish, you’ll have dinner ready in under an hour.
- Customizable: You can swap in seasonal veggies, change up the spices, or adjust thickness to your liking.
It’s one of those rare recipes that pleases the health-conscious eater, the flavor enthusiast, and even picky kids who aren’t big on vegetables.
Ingredient Breakdown: Why Each One Matters
Let’s dive into the ingredients that make this chowder shine. Understanding their role helps you tweak the recipe to your personal taste.
The lean ground turkey is the star of the show. Using 99% lean keeps the chowder light, yet it still absorbs the spices beautifully. If you prefer a richer flavor, you can use ground turkey with a slightly higher fat percentage, but the lean version makes this a weeknight-friendly, lower-calorie option.
Next comes the onion, green bell pepper, and yellow bell pepper. These not only build the aromatic base but also add natural sweetness that balances the mildness of turkey. The combination of green and yellow peppers brings color and depth—green peppers have a grassy, slightly bitter note, while yellow peppers are sweet and mellow.
The addition of peas and carrots (straight from the freezer) is a time-saver and adds a comforting sweetness along with a pop of texture. Frozen veggies work perfectly here since they’ll soften during the simmer.
Spinach is stirred in just before simmering. It wilts down beautifully, adding both nutrients and a deep green contrast that makes the chowder visually inviting.
For creaminess, instead of heavy cream, the recipe uses whipped cream cheese and light sour cream. These two melt seamlessly into the broth, creating a luscious, velvety finish. It’s a smart swap that keeps the dish rich without being heavy.
Finally, cornstarch slurry (cornstarch mixed with a little water) gives the chowder its thickness. It’s what transforms this from a light soup into a hearty chowder with just the right consistency.
Step-by-Step: How to Make Turkey + Veggie Chowder
The method is simple and approachable, even if you’re not an experienced cook. Here’s how it all comes together:
- Start by heating a large pot and adding the ground turkey. As it browns, the turkey releases its natural juices, which help build the base flavor. Break it apart into crumbles as it cooks.
- Once the turkey is halfway browned, toss in the diced onion and both bell peppers. Sauté for about four minutes until they soften and release their natural sweetness.
- Stir in the peas and carrots straight from the freezer. Add the seasoning mix—chicken bouillon, Cajun seasoning, and a hint of garlic salt. These seasonings create a savory, slightly smoky background flavor.
- Pour in the chicken broth and increase the heat to medium-high. As soon as the broth comes to a gentle boil, stir in the chopped spinach. Cover the pot, reduce the heat, and let everything simmer for 25 minutes so the flavors meld together.
- After simmering, stir in the cream cheese and sour cream until melted and creamy. Mix your cornstarch with water in a separate small bowl, then pour it in and stir well. Within a few minutes, the chowder will thicken beautifully.
- Turn off the heat and serve piping hot.
The result? A comforting bowl of chowder that tastes like it’s been simmering all day, even though it only took under an hour.
Helpful Tips for Perfect Results
Cooking chowder isn’t difficult, but a few simple tricks can take it from good to restaurant-quality.
Always let the vegetables sauté with the turkey before adding broth. This step develops a deeper flavor base instead of tasting like raw vegetables floating in soup. If you want a richer flavor, you can also brown the turkey until it gets a slight crust before adding the vegetables.
When it comes to seasonings, start light and adjust. Cajun seasoning can vary in spice level depending on the brand. If you’re cooking for kids or those sensitive to spice, add half the amount at first and increase if needed.
If you prefer a thicker chowder, add a little extra cornstarch slurry. For a thinner version, simply skip the thickening step and leave it more brothy—it will still be delicious.
Variations to Try
The beauty of chowder is how flexible it can be. You can make small swaps and create a completely different dish while keeping the same creamy comfort factor.
Some cooks love adding diced potatoes for a heartier texture. If you’re keeping this lower in carbs, cauliflower florets can mimic that starchy bite without the extra carbs. For an even more protein-packed version, stir in a can of white beans, which also add creaminess once they break down.
If you want a dairy-free version, coconut cream or cashew cream can replace the sour cream and cream cheese. It will give the chowder a slightly different flavor profile but still create that luxurious texture.
You can also play around with spices. Swap Cajun seasoning for Italian herbs if you’re in the mood for a Mediterranean twist, or add smoked paprika for a deep, smoky undertone.
Nutrition Breakdown
This recipe makes four servings, each one satisfying without being overly heavy. One serving comes in around 238 calories, with about 15 grams of carbs, 6 grams of fat, and a whopping 32 grams of protein.
That macronutrient balance makes this chowder an excellent choice for those following a high-protein diet, anyone keeping an eye on calories, or even athletes looking for a post-workout meal that feels indulgent but fuels recovery. The abundance of vegetables also means you’re getting plenty of fiber, vitamins, and minerals in each bowl.
What to Serve with Turkey Chowder
This chowder is filling enough to be a complete meal on its own, but it also pairs beautifully with simple sides. A slice of warm crusty bread or a whole-grain roll makes the perfect dunking partner. If you’re going lighter, a crisp side salad with a tangy vinaigrette helps balance the creaminess of the chowder.
For a cozy dinner spread, pair it with roasted sweet potatoes or a simple pan of garlic green beans. If you want to make it part of a soup-and-sandwich combo, try it alongside a turkey club wrap or even a grilled veggie sandwich.
If you enjoy cozy soups like this, you might also love trying a creamy chicken and wild rice soup or a hearty lentil stew—both have a similar comforting vibe but bring different textures and flavors to your table.
Storing and Reheating
This chowder keeps well, making it a fantastic option for meal prep. Store it in an airtight container in the refrigerator for up to four days. As it sits, the flavors continue to deepen, making the next-day bowl even tastier.
To reheat, simply warm it on the stove over medium heat, stirring occasionally. If it thickens too much in the fridge, just add a splash of chicken broth to loosen it back up.
Freezing is also possible, though keep in mind that dairy-based soups can sometimes separate. To minimize this, allow the chowder to cool completely before freezing, and reheat it gently, stirring constantly, to bring back the creamy consistency.
Final Thoughts
This turkey and veggie chowder proves that comfort food doesn’t have to be heavy or complicated. With just a handful of simple ingredients and under an hour of cooking, you can create a creamy, flavorful, and nourishing dish that works for weeknights, meal prep, or cozy weekends.
Whether you stick to the classic version or experiment with variations like beans, cauliflower, or dairy-free swaps, this chowder is one of those recipes you’ll come back to again and again.
Turkey + Veggie Chowder
Ingredients
Method
- In a large pot, sauté the ground turkey over medium heat until it begins to brown. Break it apart into crumbles as it cooks.
- Add the diced onion, green bell pepper, and yellow bell pepper. Cook for about 4 minutes until softened.
- Stir in the frozen peas and carrots along with chicken bouillon, Cajun seasoning, and garlic salt.
- Pour in the chicken broth and increase heat to medium-high. Add the chopped spinach and bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
- Stir in the whipped cream cheese and light sour cream until fully melted and incorporated.
- In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry. Add to the chowder and stir until thickened, about 2–3 minutes.
- Turn off the heat and serve hot.
Notes
- Adjust Cajun seasoning based on spice preference—add less for mild flavor or more for extra heat.
- If the chowder is too thick, thin it with a splash of chicken broth before serving.
- This chowder reheats well and tastes even better the next day.
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