posted by Sparkie 05-11-102 6:19 PM
Route 19 Shrimp Chowder
1 lb. unpeeled medium size fresh shrimp
3 tblspns butter or margarine
3 tblspns all purpose flour
1 tblspn curry powder
2 cups chicken broth
2 (8oz) bottles claim juice
2 cups half and half
4 medium baking potatoes, peeled and coarsely chopped ( about 4 cups)
1 lb. grouper or amberjack fillets, cut into bite-size pcs.
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 minutes or until shrimp turn pink. Serve immediately.
Yield 3 1/2 quarts.
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