Cold Curry Seafood Chowder Recipe

Serves/Makes: 12 servings

Ingredients:

  • 1 pound halibut fillet
  • 1 pound salmon fillet
  • 1/2 pound crab meat, picked over to remove cartilage
  • 1/4 pound butter
  • 1/3 stalk celery, chopped
  • 2 onions, chopped
  • 1 (20-ounce) can tomatoes
  • 1 pint milk
  • 1 pint light cream
  • Salt and pepper, to taste
  • 2 tablespoons curry powder
  • Dash of bottled walnut sauce
  • Paprika
How to cook Cold Curry Seafood Chowder:
  • Place butter in a large skillet. When melted, cook celery and onions until golden. Pour in the can of tomatoes. Simmer over medium heat.
  • Boil halibut and salmon. When done, put through food grinder or processor.
  • Strain tomato mixture over ground fish. Add milk, light cream, plenty of salt and pepper, curry powder, and a dash of bottled walnut sauce. Mix well. Place in refrigerator.
  • Serve the Cold Curry Seafood Chowder ice cold in bouillon cups with a few pieces of picked crab floating on top of each cup and a dash of paprika to decorate.

Notes:

The Cold Curry Seafood Chowder recipe easy to cook and so good! You can serve this cold chowder at any time of year, but it is especially wonderful on a warm summers' day. Serve with crackers, or toasted garlic bread, or a buttered crusty loaf of Portuguese or Italian bread.


This recipe for Cold Curry Seafood Chowder serves/makes: 12 servings

The Cold Curry Seafood Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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