Subj : Re: Line Camp Chili
To   : Dave Drum
From : Ben Collver
Date : Mon Mar 24 2025 10:32:55

  Re: Re: Line Camp Chili
  By: Dave Drum to Ben Collver on Sun Mar 23 2025 17:09:00

DD> So it's a good idea to stay upwind.

That or chase each other around saying "pull my finger!"

I read your post about going to the ER.  I hope you return to home cooking
soon.

DD>       Title: Kung Pao Squid

I'm "routing" for you...

---------- Recipe via Meal-Master (tm) v8.02

      Title: ROUTE 19 SHRIMP CHOWDER
 Categories: Shrimp, Soups
      Yield: 3 quarts

      1 lb Unpeeled medium-size fresh
           - shrimp
      3 tb Butter or margarine
      3 tb All-purpose flour
      1 tb Curry powder
      2 c  Chicken broth
      2    Bottles clam juice (8-ounce
           - each)
      2 c  Half-and-half
      4 md Baking potatoes, peeled &
           - coarsely chopped (4 cups)
      1 lb Grouper or Amberjack fillet
           - cut into bite size pieces

  Peel and devein shrimp; set aside.

  Melt butter in a large Dutch oven over low heat; add flour and curry
  powder, stirring until smooth. Cook 1 minute, stirring constantly.
  Gradually add chicken broth, stirring until smooth. Add clam juice,
  half-and-half, and potato; stir well. Bring to a boil; reduce heat,
  and simmer uncovered, 20 minutes or until potato is tender.

  Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
  shrimp turn pink. Serve immediately.

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