Curried Seafood Chowder

• 1 lb. unpeeled medium size shrimp, fresh
• 3 Tbsp. margarine
• 3 Tbsp. all-purpose flour
• 1 Tbsp. curry powder
• 2 c. chicken broth
• 2 (8 oz.) bottles clam juice
• 2 c. whole milk or half and half
• 4 medium potatoes, peeled and coarsely chopped
• 1 lb. grouper, mahi mahi or any good fleshy white fish, cut into bite size pieces

1. Peel shrimp and devein, if desired.
2. Melt margarine in large Dutch oven over medium heat.
3. Add flour and curry powder.
4. Cook 1 minute, stirring constantly.
5. Gradually add chicken broth, stirring until smooth.
6. Stir in clam juice, milk and chopped potatoes.
7. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
8. Add fish and shrimp, cook 5 to 10 minutes until shrimp are pink and serve.
9. Yield:
10. 3 1/2 quarts.

shrimp, margarine, flour, curry powder, chicken broth, clam juice, milk, potatoes, grouper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352613 (may not work)