Curried Coconut Turkey Chowder With Corn And Butternut Squash

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2 Tbsp olive oil

1 medium onion, finely chopped

2 ribs celery, finely chopped

2 cloves garlic, minced

2 Tbsp mild Indian curry paste

1/4 tsp cayenne pepper

2 cups of turkey or chicken stock

1 can (14 oz) coconut cream or milk

3 small red potatoes (about 3/4 pound)

1/2 of a medium butternut squash, diced

2 cups shredded cooked turkey

1 1/2 cups corn kernels (1-12oz can, or use frozen)

salt to taste (I used roughly 1 tsp)

1/4 cup cilantro leaves, minced (optional)

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