Ingredients
6 slices bacon
1-1/2 lbs. small red potatoes with skin, cubed (about 6 potatoes)
2 cups thinly sliced leeks
3/4 teaspoon dried thyme leaves, crushed
1/4 cup flour
5 cups chicken broth
1 8-oz. bottle clam juice
1 16-oz. package frozen corn kernels
Spiced crackers (recipe follows)
1 large zucchini, quartered and sliced (about 2 cups)
1 lb. scrod fillet, cut into 1- inch pieces<BR>3/4 lb. medium raw shrimp, peeled, deveined
½ lb. bay scallops
3 tablespoons heavy cream
3/4 teaspoon Morton® Nature's Seasons® Seasoning Blend |
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Directions
In large saucepan, over medium-high heat, cook bacon until very crisp, about 10 minutes. Drain; reserve drippings. Crumble bacon in small bowl and set aside. In drippings, sauté potatoes, leeks, and thyme for 3 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Stir in broth and clam juice; heat to boiling. Cover; reduce heat and simmer 10 minutes or until potatoes are firm-tender. Add corn, zucchini, fish and seafood; simmer 1-1/2 minutes or until seafood is almost cooked through. Stir in cream and Nature’s Seasons® seasoning blend. Over low heat, stir until cream is heated through. Serve immediately with bacon and Spiced Crackers.
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