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
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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