Route 19 Shrimp Chowder Recipe

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Route 19 Shrimp Chowder

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1 lb
unpeeled medium size fresh shrimp
3 Tbsp
3 Tbsp
all purpose flour
1 Tbsp
curry powder
2 c
chicken broth
2 bottle
clam juice, 8 ounces each
2 c
half and half
medium baking potatoes, peeled, coarsely chopped
1 lb
grouper or amberjack filet, cut into bite sized pieces


1Peel and devein shrimp; set aside.

2Melt butter in a large dutch oven over low heat; add flour and curry powder, stirring until smooth.

3Cook 1 minute, stirring constantly.

4Gradually add chicken broth, stirring until smooth.

5Add clam juice, half and half, and potato; stir well.

6Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender.

7Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink.

8Serve immediately.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy