Curried Seafood Chowder


1 lb. unpeeled medium shrimp
2 tbsp. butter
1 tbsp. curry powder
3 cups chicken broth
1 cup half-and-half
(8.75-oz./250g) cans creamed corn
6 red potatoes, peeled and chopped
1 lb. grouper, cut into small pieces


1.  Peel and devein shrimp, if desired.  Set aside.

2.  Melt butter in a large pot over medium-high heat.  Add curry powder; cook, stirring constantly, 1 minute.  Gradually add broth, half-and-half, corn and potatoes.  Bring to boiling; reduce heat and simmer 20 minutes or until potatoes are tender.

3.  Add shrimp and grouper; cook 5 minutes or until shrimp turns pink and fish flakes easily with a fork.  Serve immediately.

Serves 10

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