Paleo Turkey Chowder

4.41 from 5 votes

Thick, creamy turkey chowder is a fabulous way of using leftover turkey from the holidays! Make it with lefover chicken, too!

Prep Time10

Cook Time40

Total Time50

Course: Soups, Stews, & Chilies

Cuisine: American

Servings: people

Calories: 396kcal

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

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

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.

Nutrition