Shrimp and Red Pepper Chowder

(from jerseyjenny’s recipe box)

This chowder, made with half-and-half instead of cream, has a lighter consistency than traditional, heavy chowders. Be sure not to let it come to a boil because it will curdle. It can be made early in the day, but wait to cook the shrimp until just before serving so they don’t overcook.

PER SERVING: 340 calories, 21.5 g total fat (10.5 g saturated fat), 21 g protein, 16 g carbohydrate, 175 mg cholesterol, 645 mg sodium, 2 g fiber

Source: Cooking Club of America April 2007

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people

Categories: CCA, dinner, shrimp, soup


  • 3 slices thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 cup unpeeled diced red potatoes
  • 3/4 cup diced red bell pepper
  • 1/2 teaspoon freshly ground pepper
  • 2 cups clam juice
  • 1 1/2 cups half-and-half
  • 12 oz. shelled, deveined uncooked small shrimp, tails removed
  • 3 tablespoons chopped fresh tarragon, divided


  1. Heat large pot or Dutch oven over medium-high heat until hot. Add bacon; cook 5 minutes or until crisp. Drain on paper towel-lined plate.

  2. Add onion, potato, bell pepper and pepper to same pot; cook 2 to 3 minutes or until onion is softened, stirring frequently. Add clam juice; bring to a boil. Reduce heat to medium; cover and simmer 5 to 8 minutes or until potatoes are tender. Add half-and-half. Increase heat to medium-high; bring to a simmer, stirring frequently. Add shrimp and 2 tablespoons of the tarragon; simmer 1 to 2 minutes or until shrimp turn pink.

  3. Serve chowder sprinkled with bacon and remaining 1 tablespoon tarragon.

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