Makeover Creamy Seafood Soup

• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 2 tablespoons butter, divided
• 2 celery ribs, thinly sliced
• 1 medium sweet red pepper, finely chopped
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cups fat-free milk
• 2 cups half-and-half cream
• 1/4 cup sherry or reduced-sodium chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg

1. In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
2. In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

shrimp, bay scallops, butter, celery, sweet red pepper, onion, allpurpose, milk, cream, sherry, thyme, salt, cayenne pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/makeover-creamy-seafood-soup/ (may not work)