Route 19 Shrimp Chowder

Name: Route 19 Shrimp Chowder
Ingredients: 1 lb unpeeled medium size fresh shrimp; 3 Tbsp butter; 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; 2 medium baking potatoes, peeled, coarsely chopped; 1 lb grouper or amberjack filet, cut into bite sized pieces

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By Just A Pinch KitchenCrew

Rating:

☆☆☆☆☆ 0 votes0

Ingredients

1 lb

unpeeled medium size fresh shrimp
3 Tbsp

butter
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
2

medium baking potatoes, peeled, coarsely chopped
1 lb

grouper or amberjack filet, cut into bite sized pieces
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How to Make Route 19 Shrimp Chowder

Step-by-Step

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.