Scallop And Shrimp Chowder

I adapted this from a cooking light recipe.

Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes.

Add minced garlic and saute another minute.

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.

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.

With a slotted spoon , remove at least 2 cups of potato / celery / onion mixture.

Puree and add back to soup.

Stir in remaining salt and pepper , as well as aniseseed and thyme.

Simmer 10 minutes.

Add scallops and shrimp.

Cook about 5 minutes , or until shellfish are cooked.

Add half-and-half and cook a few more minutes , until heated thoroughly.

onions, celery, garlic cloves, yukon gold potatoes, salt, pepper, flour, clam juice, skim milk, anise, thyme, sea scallops, shrimp, half-and-half