Ingredients
1 tablespoon unsalted butter, melted1 tablespoon marinade for chicken1 teaspoon hot pepper sauce1/4 teaspoon curry powder1/4 teaspoon paprika1-1/4 cups oyster crackersCHOWDER:8 bacon strips, chopped1-1/2 pounds red potatoes, cut into 1/2-inch cubes2 cups thinly sliced leeks (white portion only)1/4 cup all-purpose flour3/4 teaspoon dried thyme1 carton (32 ounces) reduced-sodium chicken broth4 cups clam juice1 package (12 ounces) frozen corn1-1/2 cups diced zucchini1 pound grouper or tilapia fillets, cut into 1-inch cubes3/4 pound uncooked medium shrimp, peeled and deveined1/2 pound bay scallops1 cup half-and-half cream1 teaspoon salt1/4 teaspoon white pepper
Preparation
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.
