Ingredients

1 Tbsp. margarine
2 C. chopped onion
1 C. diced carrots
1 C. diced celery
2 C. peeled, diced round red potato
1 1/2 tsp. paprika
3/4 tsp. dried whole thyme
1/8 tsp. pepper
3/4 C. Chablis or other dry white wine
1 Tbsp. tomato paste
2 (8 oz.) bottles clam juice
1 (14 1/2 oz.) can no salt whole
tomatoes, undrained & chopped
3/4 lb. med. size fresh unpeeled
shrimp
1/4 C. + 3 Tbsp. all purpose flour
2 1/2 C. 2% low fat milk
1/2 lb. bay scallops
1/4 C. sherry

Cooking Instructions

Melt margarine in Dutch oven over medium heat; add onion, carrot and celery. Cover and cook 15 minutes, stirring occasionally. Add potato and next seven ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender. Peel and devein shrimp. Place flour in a bowl. Gradually add milk, blending with a wire whisk; add to the chowder. Cook over medium heat 5 minutes or until thickened, stirring constantly. Add shrimp, scallops and sherry; stir well. Cook 6 minutes or until seafood is done. Yield: 3 quarts (about 205 calories per 1 1/2 cup serving).

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)