Creamy Shrimp Chowder with Bacon

A bowl of creamy shrimp chowder in white bowl with shrimp and vegetables showing.

5 from 9 votes

Creamy Shrimp Chowder is a seafood soup loaded with vegetables like fennel, roasted red peppers, carrots, celery and onion. It's cooked in a creamy mushroom base which also gives it incredible umami flavor. This recipe is naturally low in carbohydrates and gluten free too!

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American, Gluten Free, Low Carb

Diet: Gluten Free

Servings: servings

Calories: 556kcal

Author: Lauren Harris

Ingredients

1 1/2 pounds shrimp (peeled, deveined)
2 teaspoons smoked paprika (can use regular paprika, if needed)
salt
pepper
1 tablespoon extra virgin olive oil
8 slices bacon (diced)
1 bulb fennel (core removed, sliced thin)
1-2 carrots (diced, about 1 cup)
2 ribs celery (sliced thin, about 1 cup)
1 onion (diced small)
2 cloves garlic (minced)
12 ounce jar roasted red peppers (drained, diced small)
1 tablespoon cornstarch
4 ounces cream cheese
1 1/2 cups mushroom broth (can use vegetable stock, if needed)
1/4 cup heavy cream
1/2 cheddar cheese (shredded)

Instructions

Combine the shrimp and paprika in a small bowl. Season with salt and pepper, then toss with the olive oil. Set aside.
1 1/2 pounds shrimp, 2 teaspoons smoked paprika, salt, pepper, 1 tablespoon extra virgin olive oil
Heat a large pot or Dutch oven over medium heat and add the diced bacon. Cook, stirring often, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
8 slices bacon
Drain all but about 2 tablespoons of the bacon grease from the pot. Add the fennel, carrots, celery and onion. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 4 to 5 minutes.
1 bulb fennel, 1-2 carrots, 2 ribs celery, 1 onion
Add the garlic and cook another 30 to 60 seconds.
2 cloves garlic
Mix in the roasted red peppers and cornstarch, then add the shrimp. Cook for 3 to 4 minutes, stirring often, or until the shrimp turn pink.
12 ounce jar roasted red peppers, 1 tablespoon cornstarch
Add the cream cheese and mushroom broth. Bring to a boil and cook an additional 3 to 4 minutes or until the shrimp are cooked through and the cream cheese is fully melted and blended into the soup.
4 ounces cream cheese, 1 1/2 cups mushroom broth
Remove from the heat and stir in the heavy cream.
1/4 cup heavy cream
Taste and season with salt and pepper, as needed.
Divide the chowder between 4 bowls. Garnish each bowl with equal amounts of the bacon and cheddar cheese.
1/2 cheddar cheese

Notes

Tips and Techniques

Regular paprika can be used in place of smoked paprika, if needed.
If you can't find mushroom broth, you can use vegetable stock. Chicken or seafood stock can also be used, but will affect the overall flavor more.
Store leftover chowder in an airtight container in the refrigerator. Consume within 3 days.

** Nutritional information is an estimate and may vary.

Nutrition