Scallop and Shrimp Chowder

I adapted this from a Cooking Light recipe.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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)

Directions

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.