Creamy Turkey and Baby Potato Chowder

A simple make-ahead soup with baby potatoes, lean ground turkey, corn, carrots, and milk for a cozy lunch that reheats well without feeling heavy.

Creamy Turkey and Baby Potato Chowder
Prep time
10 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 180 g Baby potatoes
  • 0.5 g Black Pepper
  • 6 g Canola Oil
  • 60 g Carrot
  • 40 g Celery
  • 280 g Chicken broth
  • 70 g Corn kernel
  • 0.5 g Dried Thyme
  • 8 g Flour
  • 120 g Ground Turkey
  • 120 g Milk 2%
  • 1.5 g Salt
  • 40 g Yellow Onion

Instructions

  1. Cut the baby potatoes into bite-size pieces and dice the carrot, celery, and onion.
  2. Heat the canola oil in a pot over medium heat, then cook the onion, carrot, and celery until slightly softened.
  3. Add the ground turkey and cook, breaking it up, until no pink remains.
  4. Sprinkle in the flour, thyme, salt, and black pepper, then stir until the turkey and vegetables are lightly coated.
  5. Pour in the chicken broth gradually while stirring, then add the baby potatoes.
  6. Simmer until the potatoes are tender and the soup has slightly thickened.
  7. Stir in the frozen corn and milk, then heat gently until the corn is warmed through without boiling hard.
  8. Let cool slightly, then portion into a meal-prep container and refrigerate for an easy reheatable lunch.