Heat the coconut oil in a large pot over medium heat. Add the diced potato and chopped onion, cover, and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Stir in the minced garlic, chopped celery, and carrots and cover. Continue cooking, stirring occasionally, until all vegetables have softened but are still al dente, about 5 minutes.
Add in the turkey broth, coconut milk, smoked paprika, and sea salt. Cover, and bring to a full boil. Reduce heat to a simmer and continue cooking, covered, at least 15 minutes.
Uncover the pot and add the tapioca flour and turkey. Return to a gentle boil. Continue cooking and stirring until chowder is nice and thick, about another 5 to 10 minutes. Note: For even thicker chowder, add 1 to 2 additional tablespoons of tapioca flour.
Taste chowder for flavor and add sea salt to taste. Serve and enjoy!
