Turkey + Veggie Chowder
Description
This creamy turkey and veggie chowder is a light yet hearty comfort food recipe. Made with lean ground turkey, fresh spinach, colorful peppers, peas, carrots, and a touch of sour cream and cream cheese, it delivers rich flavor without being heavy. Perfect for a protein-packed weeknight dinner or meal prep, this chowder is cozy, nourishing, and ready in under an hour.
Ingredients
Ingredients
- 1 lb ground turkey 99% lean
- 1 onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 2/3 cup peas and carrots frozen
- 4 cups fresh spinach chopped
- 4 cups chicken broth
- 4 tbsp light sour cream
- 4 tbsp whipped cream cheese
- 1 tbsp cornstarch
- 2 tbsp water to mix with cornstarch
- 1 tbsp chicken bouillon
- 1/2 tbsp Cajun seasoning
- garlic salt to taste
Instructions
Cooking Instructions
- 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.