Curried Seafood Chowder
A rich and flavorful seafood chowder with curry spices, featuring tender fish, shrimp, potatoes, and a creamy broth, perfect for comforting meals and seafood lovers.
Ingredients
- 1 lb. unpeeled medium size shrimp, fresh ⓘ
- 3 Tbsp. margarine ⓘ
- 3 Tbsp. all-purpose flour ⓘ
- 1 Tbsp. curry powder ⓘ
- 2 c. chicken broth ⓘ
- 2 (8 oz.) bottles clam juice ⓘ
- 2 c. whole milk or half and half ⓘ
- 4 medium potatoes, peeled and coarsely chopped ⓘ
- 1 lb. grouper, mahi mahi or any good fleshy white fish, cut into bite size pieces ⓘ
Instructions
- Peel and devein the shrimp, if desired.
- Melt margarine in a large Dutch oven over medium heat.
- Add flour and curry powder to the melted margarine.
- Cook for 1 minute, stirring constantly.
- Gradually add chicken broth, stirring until smooth.
- Stir in clam juice, milk, and chopped potatoes.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Add fish and shrimp to the chowder.
- Cook for an additional 5 to 10 minutes until the shrimp are pink and cooked through.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of whole milk or half and half. If you're short on time, pre-cooked shrimp can be used; just add them in the last few minutes of cooking to heat through. Experiment with different fish varieties based on availability or preference, ensuring they are firm-fleshed. This chowder can also be enhanced with a splash of lime juice for brightness.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like cilantro or parsley for added color and flavor. It pairs beautifully with crusty bread or a simple side salad for a complete meal. For a casual gathering, consider serving it alongside Cream Puff Hors D'Oeuvres as an elegant starter.
Storage & Reheating
To store leftovers, allow the chowder to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally to maintain a creamy texture. Avoid boiling, as it can cause the seafood to become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Seafood Chowder contains roughly 1199 calories, with 24g protein, 125g carbohydrates, and 68g fat. It is an excellent source of protein (47% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1102mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed before adding them to the chowder. This helps maintain the texture and flavor. Adjust the cooking time slightly as frozen shrimp may take a bit longer to cook through.
What can I substitute for clam juice?
If clam juice is unavailable, you can substitute it with additional chicken broth or seafood stock to maintain the chowder's flavor. For a unique twist, consider using vegetable broth if you want to keep the dish lighter or vegetarian-friendly.
How can I make this chowder spicier?
To increase the heat, add diced jalapeños or a pinch of cayenne pepper when cooking the base. You can also serve it with hot sauce on the side, allowing guests to customize their spice level. This would complement the curry flavor nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).