Curry Chowder
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INGREDIENTS 1/4 pound butter
1/3 stalk celery
2 onions
1 (#2) can tomatoes
1 pound halibut
1 pound salmon
1 pint milk
1 pint light cream
Salt and pepper, to taste
2 tablespoons curry powder
Walnut Sauce
1/2 pound crab meat, picked over to remove cartilage
PaprikaPlace 1/4 pound butter in a large skillet. When melted, cook 1/3 stalk chopped celery, and 2 chopped onions until golden. Pour in the can of tomatoes. Simmer over medium heat.
Boil 1 pound halibut and 1 pound salmon. When done, put through food grinder or processor.
Strain tomato mixture over ground fish. Add 1 pint milk, 1 pint light cream, plenty of salt and pepper, 2 tablespoons curry powder, and a dash of bottled walnut sauce. Mix well. Place in refrigerator.
Serve 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.
Makes 12 servings