Description
A hearty and satisfying low carb shrimp chowder, perfect for a chilly evening.
Ingredients
Scale
- 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
- ½ teaspoon Cajun seasoning
- Salt and pepper to taste
- 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 sauté 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.
- Store any leftovers in a covered container in the fridge for up to 3 days. I do not recommend freezing this soup.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving = about 3/4 cup
- Calories: 391 kcal
- Sugar: 0 g
- Sodium: varies
- Fat: 31.9 g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0 g
- Carbohydrates: 5.6 g
- Fiber: 0.6 g
- Protein: 16.5 g
- Cholesterol: varies