This hearty keto shrimp and bacon chowder is filled with turnips as the potatoes, bacon, tender shrimp and a whole lot of comfort! Rich with flavor but low on carbs! This comfort food is the perfect dinner idea on those chilly nights!
Are turnips a good replacement for potatoes?
In my opinion they are a great replacement! They may not have the distinct potato flavor, but after simmering in your chowder, they become tender and have a very similar texture to potatoes.
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I hope you enjoy this Keto shrimp chowder recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/cookbook
Watch the video below where Jennifer will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube or our Facebook Page, or right here on our website with their corresponding recipes.
Keto Shrimp, "Potato," and Bacon Chowder
Ingredients
- 8 slices Bacon, diced
- 3 Cups peeled and diced turnips (about 3 medium)
- ½ Cup onions-diced
- 3 Cloves minced garlic
- 4 Cups chicken Broth
- 1 Pound raw shrimp, peeled and cleaned, cut into chunks
- 1 Cup heavy cream
- 1 teaspoon xanthan gum (click here to see my favorite brand on Amazon)
- chopped parsley for garnish
Instructions
- In a large heavy bottom pot over medium heat, cook the bacon until crispy, about 8 minutes. Remove bacon from the skillet with a slotted spoon and set aside. Remove all but 2 Tablespoons oil from skillet.
- Combine the diced turnips, onions, and garlic in the pot. Season with ½ teaspoon salt. Let turnips and onions cook in the bacon grease for a few minutes.
- Stir in the chicken broth and let the turnips simmer, uncovered, for 15 minutes. Stir in the shrimp, heavy cream, and xanthan gum. Turn heat to high and bring to boil. Reduce the heat to simmer and simmer for 5 minutes. Serve with chopped parsley and reserved bacon for garnish.
Jennifer's tips
- The nutrition info is for 1 ⅓ cup serving
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Sandra M says
Hello,
This sounds great! I've used turnips as a potato sub in soup/stew, and that works well. My question is - how can I successfully convert this to an Instant Pot recipe? That is what I usually cook soups in. My guess is that I will need to cook the ingredients without the cream or shrimp, then depressurize and add the shrimp for a short time so they don't overcook, and then add the cream and xanthan gum in at the end once the pressure has been released again. I am wondering about the appropriate timing for the turnips and then the shrimp. I want soft turnips but not rubbery shrimp! 🙂 Thanks for your help! I love your recipes and have used several with good success.