Curried Seafood Chowder - cooking recipe

Ingredients

1 tablespoon butter
2 cups sliced mushrooms
1/2 large onion, chopped
1 teaspoon curry powder
2 tablespoons flour
1/4 cup evaporated milk
1 1/2 cups milk
1 teaspoon chicken bouillon powder
2 tablespoons sherry wine
1 dash cayenne
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon sugar
2/3 lb medium shrimp, peeled and deveined
1 lb scallops
1 1/2 tablespoons lemon juice
2 tablespoons green onions
2 tablespoons finely chopped sweet bell peppers (color of your choice)
1 cup frozen green pea, thawed

Preparation

Melt butter in a dutch oven or large pot.
Over medium-high heat, saute mushrooms and onion until tender, about 5 minute.
Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) 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 (including scraping bottom of pan), 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.