Side Pannel
Route 19 Shrimp Chowder
Route 19 Shrimp Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Shellfish
Ingredients List
- 1 lb Unpeeled medium-size fresh
- - shrimp
- 3 tb Butter or margarine
- 3 tb All-purpose flour
- 1 tb Curry powder
- 2 c Chicken broth
- 2 Bottles clam juice (8-ounce
- - each)
- 2 c Half-and-half
- 4 md Baking potatoes, peeled &
- - coarsely chopped (4 cups)
- 1 lb 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.
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.
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