Keto Shrimp and Bacon Chowder
Do yourself a deliciously awesome favor and whip up a big pot of this yummy keto shrimp and bacon chowder packed with flavor and warmth!
WHAT IS SHRIMP AND BACON CHOWDER?
First, let’s answer the question: what is chowder?
Chowder is a type of soup or stew often prepared with milk or cream, then thickened with a carb-filled, starchy additive. Often, this additive is crackers, bread, or flour. Here’s a hint: this recipe uses none of those.
Typically, chowders include fish, clams, or other kinds of seafood.
This keto shrimp and bacon chowder is just as delicious as its carb laden friends but is perfect for anyone on a low-carb/keto diet. If nothing else, we are using the explosively yummy combo of shrimp and bacon! How can you resist that?!
Below you will find tons of information on how to make this recipe as awesome as possible!
KETO SHRIMP AND BACON CHOWDER INGREDIENTS
To make this delicious keto shrimp and bacon chowder, you will need the following ingredients.
- Peeled deveined shrimp (roughly chopped)
- Chicken stock (or shrimp stock; read on below for more information)
- Heavy whipping cream
- Finely chopped onion
- Pink Himalayan salt
- Fresh ground black pepper
- Smoked paprika
After you have these together, read on below for useful information regarding the chowder and the exact recipe on how to make it!
WHAT SIZE SHRIMP SHOULD BE USED?
First, it is important to understand how shrimp are sized for resale.
Shrimp are categorized by how many shrimp will found in the package. They are also always sold by the pound.
For instance, if the shrimp are very small and generally 60 to 70 shrimp makeup one pound, then the bag or container will have 60/70 on it. Similarly, if the shrimp are very large and only 15 to 20 will make up one pound, they will show 15/20.
When choosing the size of shrimp you’d like to use for this recipe, any kind will work. If you want more, smaller shrimp, use 50/60 or 60/70. If you’d like larger, heartier shrimp, use something closer to 20/30 or 30/40.
Truly, the choice is yours. They will all cook similarly and taste just as good!
HOW TO MAKE SHRIMP AND BACON CHOWDER
In a large pot, cook bacon until nice and crispy. Remove the bacon, let cool on a plate with a paper towel, then crumble. Add finely chopped onion to the pot with the remaining bacon grease and cook until lightly sautéed.
Add chicken stock (or shrimp stock, if you prefer; see below for information), heavy whipping cream, salt, and pepper to the pot. Bring to a boil, stirring regularly until mixture begins to thicken.
Add shrimp and crumbled bacon. Simmer until shrimp are pink and chowder is the desired consistency. Ladle into a bowl or other serving dish and warm your bones!
CAN SHRIMP STOCK BE USED INSTEAD OF CHICKEN?
WHAT OTHER INGREDIENTS CAN BE ADDED?
There are a few ingredients you might consider adding to this keto shrimp and bacon chowder. Adding these ingredients are personal preference and are not necessary for the chowder to taste extraordinary.
Keep in mind, some of these ingredients will add some net carbs to the recipe, so make sure to keep track of that as you make these optional additions.
- Celery; chopped or minced
- Mushrooms; sliced, chopped, or minced; type of choice
- Garlic; sliced, chopped, or minced
- Fresh parsley; chopped for a garnish
- Green onion; chopped, sliced, or minced
If there are other ingredients you’d like to add, feel free. After all, part of cooking is taking recipes and making them your own. As mentioned above, be careful to monitor the additions for added carbohydrates.
WHICH IS BETTER? FRESH OR FROZEN SHRIMP?
The obvious answer here is fresh shrimp. This is especially true if you live near an area that has a large body of water and an avid fishing community. These are probably the freshest shrimp you can find and they are absolutely delicious!
These shrimp will have the best, freshest taste, especially if cooked the same day they are bought. Of course, most of the time you have to buy these at a fish market, and a lot of the extra work is left up to you. This sometimes includes removing the head, shell, and deveining the shrimp.
Reality is, of course, a lot of us do not live near an area like this, so frozen shrimp is our only choice. if you’re lucky, you might even find shrimp that have been frozen in water, which I have heard is one of the best-kept secrets to deliciously frozen shrimp. You might be able to find this in the “fresh” seafood section of your grocery.
Otherwise, you’re stuck with the bagged frozen shrimp. These are just fine and will not have a bad taste. Refer to the shrimp sizing information above when choosing your frozen bagged shrimp for this keto shrimp and bacon chowder.
HOW TO STORE SHRIMP AND BACON CHOWDER
The best way to store this keto shrimp and bacon chowder is in an air-tight container and in the refrigerator. As always, we suggest storing this in a glass storage container.
It will store well in the refrigerator for 3 – 4 days. You should make sure to eat it during this time. If it not eaten in this timeframe, the best idea is to discard any remaining chowder.
REHEATING KETO SHRIMP AND BACON CHOWDER
Reheating shrimp and bacon chowder is very easy. Below are several ideas of ways to easily reheat leftover chowder for a second helping or another meal!
USING THE STOVETOP
The best way to reheat this chowder is to place it back into a pot or saucepan and heat over medium heat. This ensures the chowder heats evenly and the shrimp do no overcook and become tough and chewy.
While this method does take more time to reheat the chowder than the microwave, it is considered the best method because of its general speed and ability to not toughen and cook the shrimp any further.
USING THE MICROWAVE
The quickest way to reheat the shrimp and bacon chowder is in the microwave. As mentioned above, if you choose to reheat in the microwave, you run the risk of overcooking the shrimp and making them tough.
If using the microwave, heat the mixture in short segments, stirring each time. As soon as it reaches the desired temperature, remove and serve.
USING THE OVEN
The other method that works well is reheating in the oven. This is especially useful if you are wanting to reheat the entirety of the leftovers. If you stored them in a glass baking dish, this is especially easy.
Preheat the oven to 350˚F and bake for ten minutes, stirring occasionally. Remove from oven and check to ensure the desired temperature has been reached. If not, continue to heat for three-minute increments until the chowder is warm/hot enough.
Remove and enjoy!
WHAT SIDES ARE GOOD WITH THIS CHOWDER?
There are several sides that would be delicious with this dish. Here a few ideas for you!
- In a large pot, cook bacon until crisp
- Remove bacon, let cool, and crumble
- Add onion to pot with the bacon grease and cook until lightly sautéed
- Add chicken stock, heavy whipping cream, salt, pepper, and paprika
- Bring to a boil until mixture begins to thicken
- Add shrimp and crumbled bacon
- Simmer until shrimp are pink and chowder is desired consistency
- Ladle into bowl and warm your bones!
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 405 Total Fat: 29g Carbohydrates: 3g Protein: 32g