Seafood Chowder with Seasoned Oyster Crackers

Name: Seafood Chowder with Seasoned Oyster Crackers
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 servings (4-1/2 quarts).
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

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

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

In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat.
Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside.
Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
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.
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.