i'll take the $100 curried fish chowder please

so, since barbados, i've been combining cajun and curry.  they inspired me and its been pretty good.  i've always loved curry, and so every time i've made a curry, i've been seasoning the meat or whatever with different sorts of cajun blends and its worked out pretty radly.  so i went on a tangent yesterday.  i had this idea of shell fish and seafood curried/cajun chowder and went on a shopping spree.  and i was really surprised when i checked out that i had just spent almost a hundred dollars on seafood chowder.  i mean, its gonna feed us for a while, since i made enough to feed an army, but still... anyway, here it is, seafood chowder.  cook time + prep time ~1hr, yields 10 servings, 2.9 carbs per serving

ingredients:

0.5 yellow onion - chopped
1 red bell pepper - finely chopped
2 spicy cajun sausages - well chopped
3 tbsp salted butter
6 cups seafood stock
2 cups heavy cream
2 cups coconut milk - or that stuff i use which is awesomer
1 tbsp ground cumin
2 tbsp yellow curry powder
2 tbsp red curry powder
1 tbsp cayenne pepper
1 tbsp paprika
cajun seasoning for coating fish before cooking
1 cup lump crab meat
4 tilapia filets - chopped
0.25 lb scallops
0.5 lb clams - scrubbed well
0.5 lb mussels - scrubbed well and debearded
0.25 lb jumbo shrimp, peeled and cleaned

• melt butter over medium heat in a large heavy bottomed stock pot.  add onions and sausage and pepper and saute until onion becomes transparant.  add all seasonings and mix well.  heat until seasoning because super aromatic and you're choking on the spice.
• add all your liquids to the pot and turn the heat up to high.  taste your broth and modify the flavors if need be.  we found the stock had enough salt that we needed none.  bring broth to a boil and let it cook down for approximately a half hour.
• add seasoned fish, scallops, shrimp, and crab as well shell fish.  heat until the clams have opened up wide, about 10 minutes.  don't over cook or the shrimp will be super yuck.

in hindsight i wish i would have cooked the broth down a bit more so it was thicker and garnished with some chopped cilantro.  we didn't care tho, it was late on a saturday and it was the most delicious seafood soup i've ever had in my whole life.  worth a hundred bucks?  i don't know...