Seafood Chowder With Seasoned Oyster Crackers

• 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
• 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

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 15x10x1-in. baking pan. Bake at 350u0b0 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.

unsalted butter, marinade, hot pepper, curry powder, paprika, oyster crackers, bacon, red potatoes, leeks, allpurpose, thyme, chicken broth, clam juice, corn, zucchini, grouper, shrimp, bay scallops, cream, salt, white pepper

Taken from www.tasteofhome.com/recipes/seafood-chowder-with-seasoned-oyster-crackers/ (may not work)