Curried Seafood 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	Potatoes - peeled, and (medium)
		Coarsely chopped - (abt 4 cups)
1 lb	454g / 16oz	Grouper or amberjack fillets - cut bite-size

Recipe Instructions

Peel shrimp, and devein, if desired; set shrimp aside.

Melt butter in a large Dutch oven over medium heat; add flour and curry powder, stirring constantly, until smooth. Stir in clam juice, half-and-half and chopped potoates.

Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Add fish and shrimp; cook 5 minutes or until shrimp turns pink. Serve immediately

This recipe yields 3 1/2 quarts for 3 servings.

Source:
Undocumented, but from the WWW

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