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. 2 tbsp (25 mL) vegetable oil 1 shallot, chopped 2 cloves garlic, minced 2 stalks celery, thinly sliced 8 oz (250 g) mushrooms, thinly sliced 1 red pepper, diced 1 tbsp (15 mL) chopped fresh tarragon ¼ tsp (1 mL) salt 2 cups (500 mL) milk 2 cups (500 mL) fish or chicken stock 8 oz (250 g) raw shrimp, peeled and deveined, chopped 6 oz (200 g) bay scallops 1 can (142 g) baby clams, drained and rinsed 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. Add milk and stock and bring to a gentle boil. Add shrimp, scallop and clams and simmer for about 5 minutes or until scallops are opaque and firm. Makes 4 to 6 servings.