Coconut milk corn and turkey chowder

Servings: 4
Preparation: 15 minutes
Cooking time: 1 hour


1 tbsp (15 ml) unsalted butter
1 cup (150 g) Spanish onion, chopped
2 cups (500 ml) chicken broth
1 can (400 ml) coconut milk
2 cups (300 g) corn (4 to 5 cobs, cooked for 10 minutes in boiling water and kernels removed using a knife)
2 Yukon Gold or Russett potatoes, diced
2 garlic cloves, minced
2 tbsp (30 ml) fresh ginger, shredded
1 tbsp (15 ml) fresh lemongrass, chopped
2 tbsp (30 ml) fish sauce (Nuoc-mâm)
2 tsp (10 ml) honey
1 tsp (5 ml) salt
To taste ground pepper
2 cups (300 g) turkey breast from Abattoir Choquette, diced


2 green onions, chopped
2 tbsp (30 ml) fresh chives, chopped
2 tbsp (30 ml) fresh coriander, chopped


1. In a pot, brown onion in butter on medium-high for 2 minutes.

2. Add all other ingredients, except turkey, and bring to a boil.

3. Reduce heat and simmer covered, on low heat, for 50 minutes to 1 hour. Stir occasionally.

4. Add turkey and cook 10 minutes.

5. Turn off heat, adjust seasoning and add garnish.


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