Route 19 Shrimp Chowder

1. 1

   Peel and devein shrimp; set aside.

2. 2

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

3. 3

   Cook 1 minute, stirring constantly.

4. 4

   Gradually add chicken broth, stirring until smooth.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Serve immediately.

No additional tips available.