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Seafood Chowder with Seasoned Oyster Crackers Recipe

Seafood Chowder with Seasoned Oyster Crackers Recipe

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. YIELD: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

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.

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.