Curried Seafood Chowder

---

For a low-salt, low-fat diet, coat pan with nonstick spray rather than using butter and use low-sodium bouillon powder, skim evaporated milk and skim milk. Please don't substitute canned for frozen peas; they taste awful in this. Cooking time also includes final 10 minutes off flame.

---

Steps

---

Melt butter in a dutch oven or large pot.

---

Over medium-high heat , saut mushrooms and onion until tender , about 5 minute.

---

Stir in curry powder and flour , then stir in next 8 ingredients plus 1 1 / 2 cups water.

---

Bring to a boil.

---

Add shrimp and scallops , return to boiling and then immediately reduce heat to a simmer.

---

Let simmer , stirring often , until shrimp begin to curl and scallops turn opaque , about 15 minutes.

---

Remove from heat and immediately stir in the remaining ingredients.

---

Let stand 10 minutes , then serve.

---

Ingredients

---

butter, sliced mushrooms, onion, curry powder, flour, evaporated milk, milk, chicken bouillon powder, sherry wine, cayenne, nutmeg, ginger, sugar, medium shrimp, scallops, lemon juice, green onions, sweet bell peppers, frozen green pea