Route 19 Shrimp Chowder

Recipe Ingredients

1 lb	454g / 16oz	Unpeeled medium-size fresh shrimp
3 tablespoons	45ml	Butter or margarine
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Curry powder
2 cups	474ml	Chicken broth
2		Clam juice - (8 oz ea)
2 cups	474ml	Half-and-half
4 cups	948ml	Baking potatoes - peeled, and (medium)
		Coarsely chopped - (abt 4 cups)
1 lb	454g / 16oz	Grouper or amberjack fillets - cut bite-size

Recipe Instructions

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half-and-half, and potato; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink. Serve immediately.

This recipe yields 3 1/2 quarts.

Source:
The Bubba Gump Shrimp Co. Cookbook

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