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!
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.