Seafood Curry Chowder Base:
Yields 1 1/2 gallons

  • 2 lb unsalted butter
  • 1 lb onions (rough chopped)
  • 1 lb fennel (rough chopped)
  • 1 lb celery (rough chopped)
  • 1/2 cup garlic cloves
  • 2 lemons (halved)
  • 4 oz curry powder
  • 4 oz corn oil
  • 2 qts unsweetened coconut milk
  • 1 small head fresh ginger
  • 1 tsp dried ginger
  • 1 tsp dried cardamon
  • 1 tsp dried coriander
  • 1 lb seafood shells (based on availability)
  • 1 gal fish stock
  • Salt and pepper to taste
  1. Place all ingredients in a large pot, apart from the stock and coconut milk.
  2. Sweat all ingredients over medium heat until the onions start to soften.
  3. Once onions start to soften, add fish stock.
  4. Bring soup to a boil, then reduce to a simmer. When all ingredients are soft, remove from heat.
  5. Purée soup using a blender. Purée in small batches, ensuring all batches are extremely smooth.
  6. Pass soup through a China Cap Strainer.
  7. Add coconut milk and return to stove. Bring soup to a simmer for 20 minutes.
  8. Season to taste.
  9. Add seafood of choice and serve OR chill and store.

Seafood Curry Chowder:
Single Serving

  • 8 oz curry chowder soup
  • 2 oz cooked clam meat
  • 3 oz sweated vegetable mix (carrots, peas, sweetcorn, celery)
  • 2 oz cooked medium diced potatoes
  • 1 oz small cubed butter
  • 3 oz raw shrimp peeled and deveined
  • 3 oz clams (fresh or individually quick frozen)
  • 2 oz clam juice
  • Chopped scallions for garnish
  1. Add shrimp to a hot sauté pan and sear (add clams if using fresh, not frozen).
  2. Add butter, potatoes, and vegetables to the pan. Bring pan back to a high temperature, stirring frequently.
  3. Add clam meat, clam juice, and clams (if frozen) to pan. Bring back to temperature while stirring.
  4. Add chowder, bring to a simmer, and reduce to desired viscosity.
  5. Season to taste and serve immediately. Garnish with scallions.
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