Chicken Curry Chowder (Paleo/Dairy-Free/Gluten-Free)

After Thanksgiving, I was looking for a recipe for leftover turkey and came across this recipe for Smoked Turkey Chowder.  I modified it to be dairy-free and Paleo (if you omit the corn), and I now make it with chicken using my home-made stock and shredded chicken recipe.

This recipe uses a newer product I recently started using.  It’s culinary coconut milk made by SO Delicious.  It’s a very thick consistency and you have to squeeze it out of the carton, but it works really well for this recipe and helps to thicken the chowder.  If you can’t find it, you can always use a can of full fat coconut milk.

I usually do use mushrooms in this recipe, but the day I made this and took pictures for this blog post, I didn’t have them on hand.  When I make it again, I will be sure to update the picture.  This can be made with or without the curry powder, but I think the curry powder really works well with the other flavors.

I’ve tweaked this recipe a few times to come up with the below version, which is rich, flavorful and filling.  Perfect for a cold day and makes more than enough for lots of leftovers or a meal to serve to company.

Paleo Chicken Curry Chowder (omit corn for Paleo)

INGREDIENTS:
1 tbsp. refined coconut oil
4 slices uncured bacon, diced
2 stalks celery, chopped into small dices
1 medium onion, diced
8 oz mushrooms, thinly sliced (optional)
3 large carrots, chopped into small dices
1 large sweet potato, chopped into small dices
3 cloves of garlic, minced
1/4 tsp crushed red pepper flakes
1 tbsp. refined coconut oil + 2 tbsp. coconut flour (roux)
6 to 8 cups home-made chicken stock (use less stock for a thicker chowder)
1 1/2 cups organic corn (omit for Paleo)
11 oz organic culinary coconut milk
2 Tbsp coconut aminos or soy sauce (if not following a Paleo diet)
2 1/2 tsp curry powder
2 tsp chopped thyme leaves
2 tbsp. chopped parsley
shredded chicken from 1 chicken (from making your stock)
sea salt & pepper to taste

METHOD:

In a large, heavy pot, melt the coconut oil.  Add the bacon and sauté until it begins to brown.

Add the celery, onion, mushrooms, carrot, sweet potato, and garlic.  Season with sea salt & pepper.   Cook until onion is translucent and soft, stirring occasionally.  Stir in the red pepper flakes.

Make a “hole” in the center of the pot.  Melt the coconut oil and add the coconut flour to make a paste.

Stir roux into the vegetables and gradually add the stock while stirring.

Bring the chowder to a low boil.  Add the corn (optional), coconut milk, coconut aminos or soy sauce, curry powder, thyme and parsley.  Simmer for about 10 minutes, until carrots and sweet potato are tender.

Add the shredded chicken and simmer for an additional 10 minutes, until heated through.  Add sea salt & pepper to taste.

Chicken Curry Chowder
Omit Corn for Paleo

 

Serve with cheddar biscuits.