This chowder by Emily Richards is lighter than a traditional cream version and quick enough to make for a weeknight meal. Tarragon is a licorice-flavoured herb that shines through in this soup. If tarragon isn’t available you can use Italian parsley.<br /><br />2 tbsp (25 mL) vegetable oil<br />1 shallot, chopped<br />2 cloves garlic, minced<br />2 stalks celery, thinly sliced<br />8 oz (250 g) mushrooms, thinly sliced<br />1 red pepper, diced<br />1 tbsp (15 mL) chopped fresh tarragon<br />¼ tsp (1 mL) salt<br />2 cups (500 mL) milk<br />2 cups (500 mL) fish or chicken stock<br />8 oz (250 g) raw shrimp, peeled and deveined, chopped<br />6 oz (200 g) bay scallops<br />1 can (142 g) baby clams, drained and rinsed<br /><br />In a soup pot heat oil over medium-high heat and cook shallot, garlic, celery, mushrooms, pepper, tarragon and salt for 10 minutes or until liquid evaporates. <br /><br />Add milk and stock and bring to a gentle boil.<br /><br />Add shrimp, scallop and clams and simmer for about 5 minutes or until scallops are opaque and firm. <br /><br />Makes 4 to 6 servings.
