Keto Shrimp and Bacon Chowder

I continue my pursuit of great soups! I found this on ‘Better Than Bread’ website.

I made some changes to the recipe to create a thicker broth, and to ‘beef’ up the chowder with additional meat.

1 lb. peeled and deveined shrimp (roughly chopped)

1/4 lb. chorizo

1/2 lb. bacon

2 cloves garlic, minced

2 tbsp butter

3 c chicken stock

1 1/2 c heavy cream

1/4 c finely chopped onion

2 tsp pepper

2 tsp paprika

Pink Himalayan salt to taste

2 c riced cauliflower (I use Green Giant, and then I cook it in the package.)

1 clove garlic, minced

1/4 c parmesan cheese

In a large pot cook bacon and chorizo until crisp. Remove the bacon and chorizo, let it cool, and crumble.

While the bacon cooks, steam the riced cauliflower. Mash the cauliflower, garlic, and parmesan together. Put mixture into food processor or use an immersion blender to cream the mixture until smooth. Set aside.

Add the onion to the pot with the bacon fat. Cook until lightly sauted.

Add chicken stock, heavy cream, salt, pepper, and paprika.

Bring the pot to a boil. Add the cauliflower mixture to the broth. Simmer until the chowder thickens.

Add shrimp, bacon, and chorizo and simmer until shrimp are pink and chowder is desired consistency.