Seafood Chowder with Seasoned Oyster Crackers
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
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