Seafood Vegetable Chowder (GF, DF)

Some recipes are love-at-first-try. This was one of them! So wonderfully tasty. I don't throw the word "scrumptious" around without meaning it, and this nourishing, lowfat, carb-reasonable dinner earned it fair and square. It's quick to make, too.

2c homemade chicken broth, mainly free of fat

1/2t salt

4-inch long section of a large leek (white part)

5-inch parsnip

1 c cauliflower (cauliholics might want a bit more)

1 handful of whitefish, cut into bite-sized pieces (frozen okay)

1 handful of wild baby shrimp (frozen okay)

1 handful of green beans

1 clove garlic, chopped fine or put through a garlic press

Place a small pot on the stove over medium heat. Cheerfully make your way down the list in order, cleaning each item, chopping it, and adding it to the pot. Chop everything fairly fine except the cauliflower and green beans, which can be bite sized. Once everything has been added, make sure chowder comes fo a vigorous boil and stays there 2-3 minutes. Check the fish to make sure it is opaque, taste a bit of parsnip to make sure it is tender, and make sure the broth is to your liking. Serves one or two; best when served immediately.