Route 19 Shrimp Chowder

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.