My Low Carb Shrimp Chowder is creamy and delicious. It is packed with juicy shrimp and rich flavor! It’s low carb, gluten-free, and a Trim Healthy Mama “S” meal. It comes together easily in the Instant Pot or on the stove top.
Instant Pot Shrimp Chowder
This creamy chowder style recipe is my most recent addition to my Simple Supper Series. This soup-like the other recipes found in the recipe series is super simple and it includes no special ingredients.
If you’re looking for a wonderful and tasty chowder that will reward you with all the tastes and comforts of traditional chowder, without the carbs, then this recipe is just the thing.
With only a few substitutes like radishes for potatoes and a low carb thickener instead of flour, you can enjoy a rich Shrimp Chowder in less than an hour using your Instant Pot.
But if you don’t have a pressure cooker, don’t worry you can totally use the stove top and the results are just as delicious and satisfying. I’ve included both sets of directions below in the recipe card!
What is A Chowder?
You may be asking “what is a chowder?” Back before I fell in love with seafood chowder, I wondered the same thing. I thought it was just another term for a soup or stew.
So, I thought I’d share a little history and some facts about the origin of seafood chowder today. Here’s a little insight I found as I was doing my research.
“Chowder” is believed to be a corrupted form of the French term “Chaudière” that refers to the cooking pot or cauldron. At the beginning, early chowders were not made with clams only but all kinds of seafood available. In case of limited or zero seafood, chowders were even made using plain vegetables. Biscuits and salt pork were two ingredients that made it into the popular delicacy its known today; a very fulfilling and heartier meal (LifeScript) via LobsterAnwhere.com.
Chowder can vary in the different regions around the world of course, but I think as a general rule chowder are thick, and usually consist of cream or milk-based soup with chunks of vegetables, like potatoes and onions, and some type of seafood.
Although the little history tidbit above indicates that the term “chowder” comes from the French, it is in the Northeast here in the states that one of the iconic recipes was born. The New England Clam Chowder. I would say this is one most of us are familiar with but there are many chowder varieties as you’ll see later when I share some more I found while working on this recipe.
Which ones have you tried? Do you have a favorite place to chow down on some chowder?
Making the Shrimp Chowder
This Instant Pot Shrimp Chowder is not only easier on the carbs than the traditional chowder that has the potatoes and thickeners such as flour, but it is also simpler to make.
With the help of the Instant Pot, this chowder is ready to serve in just about an hour. From shopping to preparing the ingredients it really couldn’t be an easier way to make this recipe.
Here’s What You’ll Need:
2 Tablespoons of Butter
12 oz Seasoning Blend
2 lbs Cauliflower Florets
2 lbs Radishes
8 cups of Seafood Stock
4 oz Cream Cheese
2 lbs of Shrimp
1 cup of Heavy Whipping Cream
You’ll see there are no potatoes in this recipe. Since they are too high in carbs I chose to substitute radishes in this recipe. I love to use radishes as a potato alternative.
When raw, they tend to have a bite to them, but once cooked, that peppery flavor disappears and they work wonderfully as a potato alternative.
Am I saying they taste exactly potatoes? No, of course not, because they don’t. I wouldn’t even try to fool you that way. However, they do make a wonderful low carb option in this chowder. You could also work with turnips if you prefer them to the radishes.
This recipe is super easy to follow and prepare in the Instant Pot. It only takes a few minutes to cook the ingredients until the radishes are tender. Once the veggies are tender the rest of the recipe can be finished on the Saute function of your pressure cooker.
Low Carb Chowder Recipes
I love this recipe and how you give it a try soon! If you do try it I would love for you to share it over on Instagram and tag @MyTableofThree so I can see your pictures. As I leave you I’ll drop a few more low carb versions of chowder I found from some great low carb bloggers. They are all different and each of them looks amazing!
A creamy chowder loaded with juicy shrimp and tender veggies. Cooked to perfections in the InstantPot or on the stove top.
- 2 Tbsp of butter
- 5 cloves of garlic, crushed
- 12 ounces of frozen Seasoning Blend
- 1 lb ounces of radishes, peeled and chopped
- 2 lbs of cauliflower florets
- 8 cups of chicken or seafood stock
- 1 Tbsp onion powder
- 2 tsp Creole Seasoning
- 2 lbs of shrimp, peeled, cleaned, tails removed
- 4 ounces of cream cheese
- 3 teaspoons of Glucomannan (“Gluccie")
- 1 cup of heavy whipping cream
- Using a 6 quart or larger Instant Pot is recommended for this recipe.
- With the pressure cooker on the "Saute" function add the butter and melt. Once melted add in the garlic and cook for 1 minute stirring constantly.
- Add in the frozen Seasoning Blend, which is a mixture of celery, onions, and peppers.
- Add in the radishes and cauliflower and all the seasonings. Stir the ingredients and combine with seasoning.
- Pour the seafood stock over the ingredients, taking care not to go past the fill line in the pressure cooker.
- Switch the Instant Pot to Manuel and set the timer for 5 minute. Next place the lid on the pot and turn the pressure valve to sealed.
- After the timer has stopped preform a quick release before opening the lid carefully.
- Add the cleaned and peeled shrimp to the chowder and switch the Instant Pot to Saute again. The shrimp will cook really quickly in the hot chowder.
- Sprinkle in the Glucomannan while whisking the chowder. This will help to thicken the chowder. Note: This will not e as thick as most traditional chowders.
- Once the shrimp have been in the chowder for about 3 minutes add in the softened cream cheese and stir until it dissolves. The shrimp will be fully cooked in about 5 minutes.
- Lastly add in the heavy whipping cream and serve. Do not let the chowder boil once the cream has been added.
Directions for Stove Top: Follow the step 1-5 of the recipe. Cook the chowder on medium high until the radishes are tender. Once they are tender continue with steps 6-11.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!