Curried Coconut Turkey Chowder With Corn And Butternut Squash

Name: Curried Coconut Turkey Chowder With Corn And Butternut Squash
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium 1/2 of a butternut squash, diced; 0 teaspoons cayenne pepper; 2 ribs celery, finely chopped; 473 milliliters turkey or chicken stock; 59 milliliters cilantro leaves, minced (optional); 397 grams can coconut cream or milk; 355 milliliters corn kernels (1-12oz can, or use frozen); 2 Tbsps mild Indian curry paste; 2 cloves garlic, minced; 2 Tbsps olive oil; 1 medium onion, finely chopped; 340 grams small red potatoes (about; 1 teaspoon salt to taste (I used roughly

Curried Coconut Turkey Chowder With Corn And Butternut Squash is a gluten free, dairy free, and vegetarian soup. This recipe makes 4 servings with 608 calories, 11g of protein, and 44g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have cilantro leaves, olive oil, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 12 minutes.