Seafood Curry Chowder

Jim and I had this chowder at a little cafe in Homer after doing an overnight halibut charter ~ it was the perfect meal after a hard night's work! This is my best duplication of what we had, and it turned out almost exactly the same!

Yields: 4 servings (2 cups each)
Prep Time: 40 minutes
Ingredients:
Cooking spray
1 cup onion, chopped
2 tablespoons garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
1 cup red potatoes, chopped
1 (8 ounce) bottle clam juice
1 (13.5 ounce) can light coconut milk
8 ounces salmon fillet, skinned and cubed
8 ounces halibut fillet, skinned and cubed
1 cup water
4 tablespoons yellow curry powder
1 teaspoon salt
2 tablespoons cornstarch
4 tablespoons cilantro, chopped

Preparation:
1. Heat a large stock pot over medium-high heat; coat inside with cooking spray. Add onion, garlic, carrot, and celery; saute for 5 minutes. Add potatoes and clam juice; cover and cook for 5 minutes.
2. Gently stir in coconut milk, salmon, and halibut; cover and cook for 5 minutes.
3. In a small bowl, whisk curry power, salt, and cornstarch into water; slowly add to mixture in pot, stirring constantly until thickened.
4. Stir cilantro into chowder and enjoy!