Corn Chowder with Shrimp and Turkey
This recipe for corn chowder with shrimp and turkey is a year round love. However it’s great to make during the summer if you can find fresh summer corn. But you can also make this with frozen corn.
Corn Chowder with Shrimp and Turkey
2 tbsp. canola oil
1 ½ lb. ground turkey
1 green pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 onion, chopped
2 tbsp. dairy free margarine
2/3 cup gluten free flour
1 cup plain unsweetened flax milk
8+ cups chicken stock
3 cups fresh or frozen corn
1 lb. 16/20 count shrimp, peeled and de-veined, chop in thirds or halves
Kosher salt & pepper to taste
- Heat oil in stockpot over medium-high heat
- Add turkey and cook until browned
- Mix in peppers and onion
- Season with salt
- Reduce heat to medium, cook until veggies are soft, remove veggies and turkey from pot and set aside
- Add dairy free margarine to pot and melt
- Stir in gluten free flour
- Whisk until combined, but still dry and chunky
- Pour in dairy free milk and chicken stock, whisk as much as you can – then switch to a stick blender to fully incorporate, might need to add more stock if the mixture is too thick
- Reduce heat to medium-low, cook 4 minutes to thicken
- Add corn, and season with black pepper
- Return turkey and vegetables to pot
- Simmer 15-20 minutes, then reduce heat to low
- Add shrimp, cook 2 minutes or until shrimp is cook through
- Serve warm
Corn Chowder with Shrimp and Turkey
This corn chowder is wonderful to make when you can get fresh summer corn, but feel free to use frozen and you'll have a recipe you can cook year round.
Ingredients
- 2 tbsp. canola oil
- 1 ½ lb. ground turkey
- 1 green pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 onion, chopped
- 2 tbsp. dairy free margarine
- 2/3 cup gluten free flour
- 1 cup plain unsweetened flax milk
- 8+ cups chicken stock
- 3 cups fresh or frozen corn
- 1 lb. 16/20 count shrimp, peeled and de-veined, chop in thirds or halves
- Kosher salt & pepper to taste
Instructions
- Heat oil in stockpot over medium-high heatAdd turkey and cook until brownedMix in peppers and onionSeason with saltReduce heat to medium, cook until veggies are soft, remove veggies and turkey from pot and set asideAdd dairy free margarine to pot and meltStir in gluten free flourWhisk until combined, but still dry and chunkyPour in dairy free milk and chicken stock, whisk as much as you can – then switch to a stick blender to fully incorporate, might need to add more stock if the mixture is too thickReduce heat to medium-low, cook 4 minutes to thickenAdd corn, and season with black pepperReturn turkey and vegetables to potSimmer 15-20 minutes, then reduce heat to lowAdd shrimp, cook 2 minutes or until shrimp is cook throughServe warm