Curried Seafood Chowder

CURRIED SEAFOOD CHOWDER

Steps:

• Melt butter in a dutch oven or large pot.
• Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
• Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
• Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
• Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
• Remove from heat and immediately stir in the remaining ingredients.
• Let stand 10 minutes, then serve.

CURRIED SEAFOOD CHOWDER

Steps:

• On medium-high heat, cook bacon in a large saucepan for 5 minutes.
• Add onions and cook until onions are translucent.
• Add curry powder, continuing to cook and stir for about 30 seconds.
• Add in clam juice, potatoes, butternut squash, and bay leaves.
• Cook and simmer for 5 minutes.
• Add chopped kale and simmer until vegetables are almost tender.
• Pour in milk, half and half and add thyme.
• Continue to cook until simmering.
• Ad fish and continue cooking until fish are cooked through.
• Add salt and pepper to taste.
• Throw out bay leaves.
• Ladle into soup bowls and serve hot.