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Route 19 Shrimp Chowder

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      Title: ROUTE 19 SHRIMP CHOWDER
 Categories: Shrimp, Soups
      Yield: 3 Quarts
 
      1 lb Unpeeled medium-size fresh
           - shrimp
      3 tb Butter or margarine
      3 tb All-purpose flour
      1 tb Curry powder
      2 c  Chicken broth
      2    Bottles clam juice (8-ounce
           - each)
      2 c  Half-and-half
      4 md Baking potatoes, peeled &
           - coarsely chopped (4 cups)
      1 lb Grouper or Amberjack fillet
           - cut into bite size pieces
 
  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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