Recipe for Route 19 Shrimp Chowder 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb unpeeled medium-size fresh shrimp
3 tbl butter or margarine
3 tbl all-purpose flour
1 tbl curry powder
2 cup chicken broth
2 bot clam juice - (8 oz ea)
2 cup half-and-half
4 med baking potatoes peeled, and
coarsely chopped - (abt 4 cups)
Instructions:
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.

This recipe yields 3 1/2 quarts.

Yield: 3 1/2 quarts

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