Easy Shrimp Chowder Recipe
This low carb Shrimp Chowder is hearty and satisfying. Full of tender shrimp and crisp bacon, it's the perfect keto comfort food for a chilly evening. Ready in 30 minutes!
Servings 6 servings
Calories 391kcal
Ingredients
- 6 slices bacon chopped
- 1 medium turnip cut into ½-inch cubes
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 pound shrimp peeled and deveined, tails on or off
- ½ teaspoon Cajun seasoning
- Salt and pepper
- Chopped parsley for garnish
Instructions
- In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain, reserving the bacon fat in the pan.
- Add the turnip and onion to the pan and saute until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, another minute or so. Pour in the chicken broth and simmer until the turnip is tender, about 10 minutes.
- Stir in the cream and the shrimp and simmer until the shrimp is pink and cooked through, another 3 minutes or so. Add the Cajun seasoning and season to taste with salt and pepper.
- Garnish with the bacon and chopped parsley upon serving.
Notes
Some Cajun seasonings have a lot of added salt. Be sure to taste your soup after adding the seasoning, before you add any additional salt and pepper.
If you prefer a thicker broth, whisk 1/2 tsp to 3/4 tsp glucomannan into the broth at the end of cooking.
Storage Information: Store any leftovers in a covered container in the fridge for up to 3 days. I do not recommend freezing this soup.
Nutrition
Serving: 1serving = about 3/4 cup | Calories: 391kcal | Carbohydrates: 5.6g | Protein: 16.5g | Fat: 31.9g | Fiber: 0.6g