Shrimp Chowder with Chipotle
Creamy, spicy, and loaded with shrimp, this Shrimp Chowder with Chipotle is a truly tasty keto chowder!
Servings: 12 servings
Calories: 112kcal
Ingredients
- 2 slices bacon chopped
- 1 cup carrots diced
- 1 cup onions diced
- 1 cup celery diced
- 2 teaspoons garlic finely chopped
- 1 teaspoon chipotle in adobo sauce finely chopped
- 4 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 cup red bell pepper diced
- 1 pound shrimp
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 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.
Video
Notes
Recipe Card Tips
- Start with a teaspoon of chipotle in adobo and taste before adding more. It builds heat fast, and it's easier to add than to take away.
- Use a heavy-bottomed pot. A thin one scorches easily once the chowder starts to thicken.
- Add the shrimp and cream at the very end, just long enough to heat through. Overcooking either one at this stage toughens the shrimp and can break the cream.
- Adjust the chipotle to suit your palate.
Nutrition
Serving: 0.75cup | Calories: 112kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 263mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2506IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 0.5mg | Net Carbohydrates: 4g