Route 19 Shrimp Chowder Recipe
Yield: 3 QuartsRecipe by luhu.jp
Ingredients:
1 lbs: Unpeeled medium-size fresh shrimp,
3 tbsp: Butter or margarine,
3 tbsp: All-purpose flour,
1 tbsp: Curry powder,
2 cup: Chicken broth,
2 Bottles: clam juice, 8-ounce each
2 cup: Half-and-half,
4 medium: Baking potatoes, peeled & coarsely chopped, 4 cups
1 lbs: 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.
Source from luhu.jp
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.
Source from luhu.jp