Seafood Chowder with Seasoned Oyster Crackers Recipe
Seafood Chowder with Seasoned Oyster Crackers Recipe photo by Taste of Home

Seafood Chowder with Seasoned Oyster Crackers Recipe

Publisher Photo
Chock-full of fish, shrimp and scallops, this comforting chowder has been pleasing my family for many years. The seasoned oyster crackers add a bit of spice.—Virginia Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 45 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Cook: 25 min.
MAKES: 12 servings

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon marinade for chicken
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika
  • 1-1/4 cups oyster crackers
  • CHOWDER:
  • 8 bacon strips, chopped
  • 1-1/2 pounds red potatoes, cut into 1/2-inch cubes
  • 2 cups thinly sliced leeks (white portion only)
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 4 cups clam juice
  • 1 package (12 ounces) frozen corn
  • 1-1/2 cups diced zucchini
  • 1 pound grouper or tilapia fillets, cut into 1-inch cubes
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Nutritional Facts

1-1/2 cups equals 295 calories, 12 g fat (5 g saturated fat), 80 mg cholesterol, 885 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat.
  2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside.
  3. Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  4. Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
  5. Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon. Yield: 12 servings (4-1/2 quarts).
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Seafood Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p223

Nutritional Facts

1-1/2 cups equals 295 calories, 12 g fat (5 g saturated fat), 80 mg cholesterol, 885 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Seafood Chowder with Seasoned Oyster Crackers

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT