Keto Shrimp and Bacon Chowder is a wonderfully creamy low carb soup full of shrimp and spices. Ready in under 30 minutes for a crazy delicious weeknight meal.
Chop bacon and cook it in a Dutch oven until crisp. Remove with a slotted spoon and set aside.
Pour off all but about 1 1/2 tablespoons of bacon grease. Add onion and celery and cook over medium heat for about 3 minutes.
Add garlic and cook another minute.
Add paprika, Cajun seasoning, salt and pepper to taste, chicken broth, and heavy cream.
Note: I add about 1/2 teaspoon of each salt and pepper.
Simmer for 5 to 10 minutes to let some of the liquid evaporate so that the flavors concentrate.
Add the shrimp and cook for 2 to 3 minutes. They will continue to cook in the hot liquid so be sure you do not overcook them.
Remove from heat. Ladle into bowls and top with bacon and green onion.