(As with all my recipes, exact measurements are less important than a general flavor balance. I will attempt to give rough quantity estimates but then, I always make a LARGE BATCH.)
Start with:
2 large onions, sliced
1 lb. carrots, shredded
1/2 head green cabbage, shredded
Sauté these vegetables in 3-4 tbs. butter. This vegetable mix gives the chowder a nice sweet flavor. Use a VERY BIG POT.
Curry:
I always mix my own by grabbing all the "C" spices.
Coriander (1 or 2 tbs.)
Cumin (1 or 2 tbs.)
Cardamon (1 or 2 tsp.)
Cinnamon (1/2 tsp.)
Cloves (1/4 tsp.)
Cayenne (1/8 - 1/4 tsp. or more, depends on your head tolerance)
and the honorary "C", Turmeric, (1 tsp.)
The official way to make the curry powder is to start with whole spices, toast them in a dry pan until they start to smell aromatic, then grind them together. Or you can just mix the ground spices. Add as much of this mix as you like to the sautéing vegetables. I would probably use the whole thing. Add some salt and pepper to taste. Sauté a couple more minutes to let the spices cook in.
Add about 8 cups nice chicken broth to vegetables. (Can use fish or vegetable stock, or water if you want it milchic.) Add more, if this seems insufficient to adequately submerge what's in the pot.
Seafood:
(Obviously not the kosher version, substitute as you see fit)
1-1/2 lbs. firm flesh fish (I like monkfish)
1 or 1-1/2 lbs. shrimp
Cut fish in one inch cubes. Shell shrimp.
Add fish to pot. Start roux. Add shrimp.
Thickening:
Make roux with equal quantity butter and flour. (4 tbs. each, I use.)
Add four cups HOT milk.
Stir until smooth and thickening.
Add to chowder, stir all until nice and smooth and fish/seafood is
done.