Servings: 4 people
Paleo Turkey Chowder
Thick, creamy turkey chowder is a fabulous way of using leftover turkey from the holidays! Make it with lefover chicken, too!
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
Serving: 1of 4, Calories: 396kcal, Carbohydrates: 18g, Protein: 24g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Fiber: 4g, Sugar: 5g