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sloCooking recipe Corn Chowder with Shrimp and Turkey

Corn Chowder with Shrimp and Turkey

Heather Thomas, sloCooking
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.
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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 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