Route 19 Shrimp Chowder
Yield
3 quartsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
curry powder
|
|
| 2 | cups |
chicken broth
|
|
| 2 | bottles |
clam juice
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 4 | medium |
russet potatoes
peeled, chopped |
*
|
| 1 | pound |
grouper fillets
cut into bite size pieces |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 473 | ml |
chicken broth
|
|
| 2 | bottles |
clam juice
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 4 | medium |
russet potatoes
peeled, chopped |
*
|
| 453.6 | g |
grouper fillets
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.
