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Paleo Turkey Chowder - dairy-free, gluten-free chowder using leftover Thanksgiving turkey
Paleo Turkey Chowder
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Soup
Servings: 4 people
Author: Julia
Ingredients
  • 2 tablespoons coconut oil or olive oil
  • 1 medium red potato diced
  • 1/2 cup yellow onion finely chopped
  • 2 large cloves garlic minced
  • 3 large stalks celery chopped
  • 2 large carrots peeled and chopped
  • 3 cups turkey broth or chicken broth
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon sea salt to taste
  • 1 cup full-fat canned coconut milk
  • 3 tablespoons tapioca flour see note*
  • 2 to 3 cups cooked roast turkey or chicken
Instructions
  1. Heat the oil in a large pot over medium heat. Add the potato and onion, cover, and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

  2. Stir in the garlic, celery, and carrots and cover. Continue cooking, stirring occasionally, until all vegetables have softened but are still al dente, about 5 minutes. 

  3. Add in the turkey broth, coconut milk, paprika, and sea salt. Cover, and bring to a full boil. Reduce heat to a simmer and continue cooking, covered, at least 15 minutes. 

  4. Uncover the pot and add the tapioca flour and turkey. Return to a gentle boil. Continue cooking and stirring until chowder is nice and thick, about another 5 to 10 minutes. Note: For even thicker chowder, add 1 to 2 additional tablespoons of tapioca flour. 

  5. Taste chowder for flavor and add sea salt to taste. Serve and enjoy!

Recipe Notes

Omit the onion and garlic to make this Low-FODMAP.

 

*If you don't use tapioca flour in your cooking, you can replace it with a cooked potato. To do so, bake, steam, or boil a medium-sized russet or yukon gold potato, and place it in a blender along with the turkey broth and coconut milk. Blend until completely combined. Add the potato-broth mixture to the sauteed vegetables and continue as normal.