Jenn's Seafood Chowder

0.50 cup Half and Half Cream
0.25 tsp Fennel seed
0.15 tsp Nutmeg, ground
0.25 tsp Pepper, white
1.50 tsp Thyme, fresh
1 cup, diced Celery, raw
4 clove Garlic
1 large Onions, raw
1 tbsp Parsley
4 fl oz White Wine
0.12 cup Corn Starch
8 oz Tilapia filet
16 oz Clam broth
1.60 serving Clam, steamed (12 small)
5 serving Potato, Yukon Gold - 1 potato, 5.2 oz
2 serving Bumble Bee Smoked Oysters, 1/4cup/56g
0.50 tsp Kosher Salt
454 gram(s) Premium Quality Private Selection Gourmet Mussels in a Wine & Garlic Sauce (1serving = 8oz/227g/10 m
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
4 cup Chicken Stock, Swanson

Makes 11 One cup servings (not 10--I couldn't figure out how to change it)

Heat oil over medium-high heat, in a heavy stock pot. Saute onion, celery, garlic, thyme, salt, pepper, fennel seeds and nutmeg, stirring often, until onions are translucent and starting to brown, 6 to 8 minutes. Prepare clams and mussels as directed on boxes.

Add wine, and increase heat to high. Cook, stirring often until the liquid has almost completely evaporated, 3 to 4 minutes. Add clam juice, 2 cups of the chicken broth and potatoes, cover and bring to a simmer, stirring occasionally until potatoes are tender, 8 to 10 minutes.

Whisk the remaining 1/2 cup broth with cornstarch until smooth. Stir into the simmering soup, and continue stirring until the soup is thickened. Stir in tilapia, and let mixture slowly come to simmer, gently stirring occasionally and let cook until the cod is opaque all the way through, 4 to 5 minutes. Add oysters, clams and mussels, simmer until heated through. Stir in half and half and remove from the heat. Garnish with fresh parsley.

Serving Size: Makes 10 - 1 cup chowder