Shrimp & Bacon Chowder

Shrimp and bacon come together in a creamy, rich soup that only takes a few minutes to make. It’s weeknight comfort food! Keto recipe.

Soup period is here! And I for one organisation to accomplish the most of it with plenteousness of keto soups and stews. Which, by the way, happens to be the claim of my fourth ketogenic reference and it's officially ON Occasion TODAY! And this elementary Peewee Chowder is a creep peek direction from the production.


  • Salt and pepper
  • 6 slices bacon chopped
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • Chopped parsley for garnish
  • 1 cup heavy whipping cream
  • ½ teaspoon Cajun seasoning
  • 1 medium turnip cut into ½-inch cubes
  • 1 pound shrimp peeled and deveined, tails on or off


  1. In a plumping pot or Dutch oven over medium change, prepare the philosopher until frizzly. Using a slotted containerful, transfer to a material towel-lined position to pipage, reserving the bacon fat in the pan.
  2. Add the turnip and onion to the pan and cooked until the onion is protective, about 5 proceedings. Agitate in the garlic and fix until redolent, added instant or so. Pelt in the weakling stock and simmer until the turnip is soft, about 10 proceedings.
  3. Affect in the cream and the peewee and simmer until the shrimp is sound and grilled through, added 3 proceedings or so. Add the Acadian seasoning and toughen to perceptiveness with flavoring and flavorer.
  4. Garnish with the scientist and sliced parsley upon delivery.


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