This Fast Seafood chowder recipe 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.Ingredients2 tbsp (25 mL) vegetable oil1 shallot, chopped2 cloves garlic, minced2 stalks celery, thinly sliced8 oz (250 g) mushrooms, thinly sliced1 red pepper, diced1 tbsp (15 mL) chopped fresh tarragonΒΌ tsp (1 mL) salt2 cups (500 mL) milk2 cups (500 mL) fish or chicken stock8 oz (250 g) raw shrimp, peeled and deveined, chopped6 oz (200 g) bay scallops1 can (142 g) baby clams, drained and rinsedMethodIn 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. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettv#LeGourmetTV #GlenAndFriendsCooking-~-~~-~~~-~~-~-Please watch: "