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Curry Seafood Chowder
Servings: 6 -8 servings
Author: Cristina
  • 1 tbsp butter
  • 1 onion , chopped
  • 2 stalks of celery , chopped
  • 2 sweet potatoes , cubed
  • 1 lb . combined of lobster , scallops and haddock (or any other white fish)
  • 3 cups chicken broth (I use my homemade chicken stock here: http://isaynomato.com/2015/01/07/homemade-chicken-stock/)
  • ¼ cup cream
  • 1 ½ cup milk (use a heavier milk, homogenized or at least 2%)
  • 1 tbsp flour for thickening (if necessary)
  • 1 tbsp curry powder (I use my nightshade free curry powder here: http://isaynomato.com/2015/05/25/coconut-chicken-curry-nightshade-free/)
  1. In a large pot, melt butter and add the onion and celery. Cook until soft, stirring occasionally.
  2. Add sweet potatoes. Add enough of the chicken broth to cover the vegetables, and bring to a boil. Cook until the sweet potatoes are just barely soft, about 10 minutes.
  3. Add your curry powder and seafood. Add just enough chicken broth to cover everything again, and give ‘er a quick stir. Cook until the fish starts to flake, about 10 minutes.
  4. Add the cream and milk, give a stir and bring to simmer. Cook until the sweet potatoes are completely soft, about another 10 minutes.
  5. Leave on simmer until immediately before serving, you want to serve this HOT! Serve with rolls or (my personal preference for curry) naan!
Recipe Notes

This recipe was modified from Movita Beaucoup: http://movitabeaucoup.com/2011/08/12/beaucoup-seafood-chowder/