I'll take a stab at this one although I don't know what "Sweet Tomatoe's" means:
Turkey breast - medium dice
White onion - finely diced
Celery - finely diced
Carrot - finely diced
Garlic - minced
Roma Tomatoes - Medium dice, seeded
Sundried tomatoes - soaked and julienned
Potatoes - medium dice (waxy)
Chicken or turkey stock
Herbs - more on that later
This is a chowder that is not thickened with roux. Rain in a little corn meal to thicken before adding cream. Play with the consistency to end up with what you want. Too thick? Add cream or stock. Too thin? Rain in some more corn meal and cook it out.
Sweat turkey in butter until cooked through. Brown it will give you a richer flavor. Not browning will give you a lighter chowder. Proceed as you wish here.
Add aromatics (onion, celery, garlic and carrot). Sweat off until soft. Add sundried tomatoes and corn. Sweat a couple of minutes and add stock. Bring to the simmer and cook it out for half an hour or so.
Add potatoes and cook out until tender.
Slowly rain in fine corn meal while stirring and avoid clumping. Be sure to stir quick enough to prevent corn meal from settling on the bottom of the pot. Add a bit at a time and allow to cook out and thicken the soup. Add more than required at this point because you will adjust the consistency with cream.
Add cream to thin the chowder and add richness. Cook out for 10 minutes. Season with salt and white pepper.
Add tomatoes just before serving. Finish off woth chopped fresh parsley and your choice of herbs depending on what flavor you want to end up with.
Suggested herbs: thyme + rosemary + sage, cilantro + fresh lime juice, chives, chervil, tarragon, fennel.