Rich, creamy chicken chowder usually comes with lots of diced potatoes, but not this version. The recipe below is low carb, but still thick, rich, creamy and full of flavor. Try this chowder once, and you’ll likely never even think about going back to the carb-loaded version.
I love adding chipotle powder for a spicy and smoky kick, but smoked paprika will give you the smoke and flavor without the kick. You could use a combination of the two if you prefer something in-between. Try sprinkling chopped fresh herbs like cilantro or parsley on top for a fresh touch.
Low-Carb Chicken Chowder
6
10 minutes
5 minutes
35 minutes
6 slices bacon, diced
1 onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 cups chicken broth, divided
4 ounces cream cheese
1 cup heavy cream
¾ pound cooked chicken, diced
½ teaspoon ground chipotle powder or 1 teaspoon smoked paprika
In a stockpot or 6-quart Dutch oven, cook the bacon over medium-high heat until it's crisp, 3-5 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the fat in the pot.
Add the onion, garlic, salt, and pepper to the fat in the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the chipotle powder or smoked paprika.
Stir in ½ cup of the broth, and then add the cream cheese, whisking until it is completely melted and incorporated. Add the remaining stock, cream and the chicken. Reduce the heat to low, and simmer for 10-15 minutes.
Serve hot, garnished with the cooked bacon.
