The combination of a creamy broth, tender and sweet shrimp, and a spicy kick from chipotle is enough to send me into soup la la land, and whenever I’m in the mood for something hearty, warm, and shrimpy, this keto Shrimp Chowder with Chipotle does the trick. Follow me, Chef Jenn, and I’ll show you all my tips and tricks to make this amazing keto chowder recipe!
I don’t have a fabulous story about the origins of this keto soup recipe, except to say that I’ve been making it FOREVER, since the days before owning my own gourmet deli.
I used to sell it like crazy there, because Texans love their chipotle!
These days, south-of-the-border flavors are commonplace, and shrimp lovers are loving this Shrimp Chowder with Chipotle no matter where they are.
The key to this keto bacon shrimp chowder is balance: too much chipotle and you’ll only taste smoky heat and not the sweet shrimp, and too little chipotle and well, what’s the point of adding any.
Layer Flavors in Keto Shrimp Chowder with Chipotle
As with all soups, this keto soup is best when you slowly develop flavors.
If you want to hear my rant about soups, check out this post with my recipe for Smoked Sausage Chowder.
In the meantime…
How To Make Keto Shrimp Chowder with Chipotle
- Build your flavors by first sautéing the bacon with the veggies.
- Then add the broth (use this good bone broth for extra collagen) and let it simmer.
- Finally add the shrimp and cream at the end to just heat it through.
Make this soup in a heavy-bottomed pot like this Dutch oven to keep it from scorching. There’s nothing worse than a burnt flavor in a soup.
What Kind of Shrimp Should You Use In This Keto Bacon Shrimp Chowder?
I use the tiny salad shrimp in this recipe. I get the wild-caught ones and they’re so sweet and are the perfect size on the spoon.
I’ve also used shrimp of all sizes. Sometimes I cut the bigger ones into pieces so that they fit on a spoon more easily.
You can use fresh or frozen shrimp, cooked or raw. Just be sure to peel and devein your shrimp if they’re not ready to go.
Raw shrimp should be simmered in the soup stock for a few minutes to cook them through, but already cooked shrimp simply need to be heated.
Chef Jenn’s Tips
- Skip the carrots if you’re doing strict keto, and save yourself one net carb.
- Start with 1 tsp of chipotle in adobo sauce. The sauce is milder than the actual chilies. If you know you like things spicy, go for 2 tsp of chipotle. You can always add more but it’ll get hot quickly! We like it with 1 tbsp of chipotle in adobo, and it is spicy.
- Thicken the soup with 1/2 tsp of xanthan gum if you want it a bit thicker.
- If you don’t mind a few extra carbs, you can thicken the soup a bit by combining 1 tbsp of cornstarch with 3 tbsp of cool water. Mix that well, then add it to the slowly simmering liquid. **Dirty keto!
- Get creative! This soup can be made with chicken instead of shrimp, or add crawfish, bay scallops, or your favorite seafood.
Does this Keto Shrimp Chowder With Chipotle Recipe Freeze?
Yes! It freezes just fine. To freeze this soup, fully prepare it and then chill it in the fridge overnight.
Package it in freezer-safe containers for up to three months.
To reheat, thaw it in the fridge overnight then warm it gently on the stovetop in a pot, or heat it in the microwave.
That’s it! Drop me a comment below if you are eager to try this soup or if you’ve tried it and fallen in love with it!
Chowders often have potatoes in them but not always, and to keep the carbs down, I’ve omitted the use of potatoes in this keto Shrimp Chowder with Chipotle.
Yes, if you substitute almond milk for the heavy whipping cream. It will slightly alter the flavor.
It sure can be! Thicken the chowder with xanthan gum instead of flour and keep the high carb ingredients out and voila, you’ve got keto chowder.
Like This? Also Try:
Shrimp Chowder with Chipotle
- Chop the bacon into small pieces and sautee the bacon with the diced onion, celery, and carrots over medium-high heat for 6-8 minutes or until the onion is soft and translucent. Add the garlic and cook for an additional minute.
- Add the chicken broth, chipotle, bay leaf and thyme. Cover the pot and bring to a simmer. Let simmer for about 15 minutes.
- Add the red bell pepper and bring back to a simmer.
- Add the shrimp and cream. If the shrimp are pre-cooked, just heat the soup to a boil, then season with salt and pepper and serve. Simmer the soup for an additional 2-3 minutes if the shrimp is uncooked.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want more fabulous keto Soups & Chowders? Never fear, I’ve got plenty more to try like this Chinese take-out classic soup. And, if you’d prefer something to go with this dish, check out these tasty grilled vegetables. If you’ve a hankering for something meatier, this sausage Parmigiana dish is always a winner, and so is this keto king ranch chicken casserole.