Route 19 shrimp chowder
3 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Unpeeled medium-size fresh shrimp |
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | All-purpose flour |
| 1 | tablespoon | Curry powder |
| 2 | cups | Chicken broth |
| 2 | Bottles clam juice (8-ounce each) | |
| 2 | cups | Half-and-half |
| 4 | mediums | Baking potatoes, peeled & coarsely chopped (4 cups) |
| 1 | pounds | Grouper or Amberjack fillet cut into bite size pieces |
Directions
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.