Scallop And Shrimp Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 2 garlic cloves, minced (i use 6, actually)
• 1 1/2 lbs yukon gold potatoes, diced
• 1 teaspoon salt
• 1 1/2 teaspoons pepper
• 1/4 cup flour
• 2 cups clam juice
• 2 cups skim milk
• 1 tablespoon anise, finely ground
• 1 1/2 teaspoons thyme
• 1 1/2 lbs sea scallops, cut in 1-inch pieces
• 8 ounces shrimp, tail off and deveined
• 1 cup half-and-half (fat free works great)

Recipe

• 1 saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
• 2 add minced garlic and saute another minute.
• 3 add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. sprinkle flour over potato mixture and cook another minute or two.
• 4 add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. simmer for about 20 minutes, or until potatoes are tender.
• 5 with a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. puree and add back to soup.
• 6 stir in remaining salt and pepper, as well as aniseseed and thyme. (note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. if not, just use bottled ground anise.) simmer 10 minutes.
• 7 add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
• 8 add half-and-half and cook a few more minutes, until heated thoroughly.