Melt butter in large Dutch oven over medium-high heat. Add curry powder, stirring constantly 1 minute. Gradually add chicken broth, half-and-half, corn and potatoes. Bring to boiling; reduce heat and simmer 20 minutes or until potatoes are tender. Add shrimp and fish and cook 5 minutes or until shrimp turn pink and fish flakes easily when tested with a fork. Serve immediately.
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