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Name: Route 19 Shrimp Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 3 tb All-purpose flour; 2 Bottles clam juice (8-ounce; 1 tb Curry powder; 4 md Baking potatoes, peeled &; 1 lb Grouper or Amberjack fillet; 2 c Half-and-half; 1 lb Unpeeled medium-size fresh; 3 tb Butter or margarine; 2 c Chicken broth

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INGREDIENTS

3 tb All-purpose flour
2 Bottles clam juice (8-ounce
1 tb Curry powder
4 md Baking potatoes, peeled &
1 lb Grouper or Amberjack fillet
2 c Half-and-half
1 lb Unpeeled medium-size fresh
3 tb Butter or margarine
2 c Chicken broth

Quarts

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Quart (1619g)
Recipe Makes: 3 Quarts

Calories: 1705
Calories from Fat: 1376 (81%)

Amt Per Serving		% DV

	Total Fat 152.9g	204 %
	Saturated Fat 88.4g	442 %
	Monounsaturated Fat 46.5g
	Polyunsanturated Fat 10g
Cholesterol 442.5mg		136 %
Sodium 1189.3mg		41 %
Potassium 1541.3mg		41 %
Total Carbohydrate 55g		16 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 54.7g
Protein 35.3g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1705

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