Route 19 Shrimp Chowder

---------- Recipe via Meal-Master (tm) v8.02

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

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

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.

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