Gather all the ingredients and chop the vegetables into small, bite-sized pieces.

Heat a sturdy pot (like my Staub dutch oven, ideal for hearty soups) over medium heat. Once warmed, add the sliced bacon and cook for 3-4 minutes until the fat starts to render.

Stir in the onion with a generous pinch of salt and cook for 2-3 minutes. Next, add the celery with another pinch of salt, cooking and stirring for 2-3 minutes more. Toss in the turnips and zucchini, seasoning with a few more pinches of salt. Continue to stir and cook for 2-3 minutes. Finally, add the cauliflower, ground sage, black pepper, and the remaining salt, cooking and stirring for 5-6 minutes until the cauliflower begins to soften.

Pour in the chicken stock and raise the heat to medium-high to bring the mixture to a simmer. Let the soup simmer for 12-15 minutes or until the cauliflower is fully tender.

Using an immersion blender, blend roughly half the soup, leaving the rest chunky for texture.

Add the cooked turkey, heavy cream, and xanthan gum, reducing the heat to medium-low. Stir gently until the chowder thickens.

Take the pot off the heat and taste the soup. Adjust the seasoning as needed, and if it feels a bit “flat,” stir in ¼ teaspoon of balsamic vinegar.

Let the chowder cool for 5-10 minutes, allowing it to thicken further. Serve with your favorite toppings and enjoy!