Thanksgiving dinner is my favorite dinner of the year. Spending time in the kitchen with family is a great way to spend a weekend. Plus, the fall harvest brings so many delicious ingredients to our kitchen, perfect for recipes like this one.
This recipe makes great use of left over turkey. If you don’t have any then buying a rotisserie chicken and shredding it is an easy alternative, or just skip it all together. It makes a great vegetarian dish.
This chowder pairs well with some fresh crusty bread and a green salad. My version always turns out a little thicker than expected. I am terrible at following recipes and tend to just throw things in the pot but it always turns out delicious either way!
Curried Coconut Turkey Chowder
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp mild Indian curry paste
- 1/4 tsp cayenne pepper
- 2 cups of turkey or chicken stock
- 1 can (14 oz) coconut cream or milk
- 3 small red potatoes (about 3/4 pound)
- 1/2 of a medium butternut squash, diced
- 2 cups shredded cooked turkey (or chicken)
- 1 1/2 cups corn kernels (1-12oz can, or use frozen)
- salt to taste (roughly 1/2-1 tsp)
- 1/4 cup cilantro leaves, minced (optional)
1. Heat oil in a large, heavy-bottomed pot. Add onion and saute until golden brown, 5-8 minutes. Add garlic and celery and saute 2 minutes. Add curry paste and cayenne and cook 2 minutes more (this enhances the flavours of the spices).
2. Add stock, coconut milk, potatoes, squash, and turkey. Bring to a boil, then reduce heat to medium-low and cook until potatoes and squash are tender. Stir in corn and cilantro. Season well with salt, a pinch at a time, tasting as you go to get it perfect.