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.
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|Serving Size: 1 Quart (1619g)|
|Recipe Makes: 3 Quarts|
|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 %|
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Calories per serving: 1705
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