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, curried cucumber mayonnaise, or the many fish chowders enhanced by a little curry powder from Baltimore to
Mobile. As in the old days, a spicy chowder such as this one is usually intended today to be served as an exotic
first course at a “company” dinner, but add corn, bell peppers, carrots, or even shellfish, and you have a more
rugged chowder that, served with skillet cornbread, is perfect for a casual lunch or late-night supper.

Makes 6 to 8 servings

INGREDIENTS

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, minced
• 2 tablespoons curry powder
• 3 tablespoons all-purpose flour
• 1 large ripe tomato, peeled and chopped
• 3 cups bottled clam broth
• 3 cups water
• 1 medium potato, peeled, boiled, and mashed
• 2 pounds nonoily white fish fillets (snapper, bass, cod, or haddock), cut into 1-inch pieces
• 1 cup heavy cream

INSTRUCTIONS

1. In a large, heavy saucepan, heat the olive oil over moderate heat.
2. Add the chopped onion, celery, and minced garlic to the saucepan. Cook, stirring, until softened, about 2 minutes.
3. Stir in the curry powder and all-purpose flour. Continue cooking, stirring, for 2 minutes.
4. Add the chopped tomato, clam broth, water, and mashed potato to the saucepan. Stir until the potato is well blended and the mixture thickens. Bring it to a simmer and cook for 20 minutes, stirring occasionally.
5. Add the fish pieces to the pot and simmer for an additional 10 minutes.
6. Stir in the heavy cream and bring the chowder almost to a boil.
7. Serve the chowder in wide soup plates.