I’ve been a little under the weather, and wanted to make myself a healing soup that wasn’t the usual boring Chicken Soup. This Seafood Curry Chowder, with its Indian spices (which helps open breathing passages) and chicken broth (general fixer-upper elixir) gives a one-two punch!

curry-chowderBUT…

It’s so rich and delicious and special–and SIMPLE to make–that you could serve this at any dinner party and get rave reviews. It’s my family and friends’ all time favorite soup!

1 fillet of flounder (about 11 ounces)
1 fillet of halibut, scrod, or cod (about 8 ounces)
1/2 pound medium-size shrimp (10 to 12), shelled and deveined
2 tablespoons lemon juice
4 tablespoons unsalted butter
1/4 cup flour
1 teaspoon curry powder, approximately
2 cups fish stock or clam juice
2 cups chicken stock
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 cup frozen sweet peas, thawed
1/2 cup heavy cream
2 tablespoons finely chopped dill

1. Wipe fish fillets with damp paper towels. Cut halibut into 1/2-inch pieces. Cut flounder into 3/4- inch pieces. Cut shrimp in half lengthwise. Transfer fish and shrimp to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.

2. In a large soup pot, melt butter over very low heat and whisk in flour and curry powder until thoroughly blended for 3 minutes.

3. Whisking constantly, slowly stir in fish stock or clam juice and chicken stock. Add salt and pepper and bring to a boil over med/high heat. Reduce heat, cover, and simmer 10 minutes.

4. Add fish, shrimp and cream and continue to simmer about 4 minutes. Add peas for last minute.

5. Remove pan from heat and whisk in dill.

6. Serve with a side salad and a good crusty loaf of French bread.

(Recipe from one of my all-time favorite cookbooks:
Great Meals in Minutes)