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Paleo Turkey Chowder
4.4 from 15 votes

Paleo Turkey Chowder

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

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 people
Calories: 396 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 1 red potato diced, medium
  • 1/2 cup yellow onion finely chopped
  • 2 garlic minced, large cloves
  • 3 celery chopped, large stalks
  • 2 carrot peeled and chopped, large
  • 3 cups turkey broth or chicken broth
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon salt to taste, sea salt
  • 1 cup coconut milk full-fat, canned
  • 3 tablespoons tapioca flour see note*
  • 2 to 3 cups turkey or chicken, cooked, roast

Instructions

    Cup of Yum
  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!

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 Information

Serving 1of 4 Calories 396kcal (20%) Carbohydrates 18g (6%) Protein 24g (48%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g (29%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 396

% Daily Value*

Serving 1of 4
Calories 396kcal 20%
Carbohydrates 18g 6%
Protein 24g 48%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Fiber 4g 16%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.