Name: Curried Fish Chowder
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 2 pounds, nonoily white fish fillets (snapper, bass, cod, or haddock), cut into 1-inch pieces; 2 tablespoons curry powder; 1 celery rib, finely chopped; 1 garlic clove, minced; 3 tablespoons all-purpose flour; 1 cup heavy cream; 3 cups bottled clam broth; 3 cups water; 1 medium potato, peeled, boiled, and mashed; 1 large ripe tomato, peeled and chopped; 1 medium onion, finely chopped; 3 tablespoons olive oil

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Anybody who believes that New Englanders historically have a monopoly on chowder has apparently never had Florida conch chowder, Maryland clam chowder, Louisiana terrapin chowder, or any one of the many hearty fish chowders that Southerners on the Atlantic and Gulf coasts often refer to as “spoon dishes.” And those who can’t associate curry powder with Southern food have apparently never been exposed to Charleston hobotee and curried shrimp paste, Mississippi corn and cheese soufflé, currie