|Shrimp||1⁄2 Pound, shelled, deveined and cut in half crosswise|
|Sea scallops||1⁄2 Pound, coarsely chopped|
|Canned whole new potatoes||16 Ounce, drained and diced (1 Can)|
|Garlic||1 Clove (5 gm), crushed|
|Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Canned chicken broth||27 1⁄2 Fluid Ounce (Two 13 3/4 Ounce Cans)|
|Ground white pepper||1⁄2 Teaspoon|
|Light cream/Half and half||1 Cup (16 tbs)|
In large saucepan, over medium heat, cook shrimp, scallops, potatoes and garlic in margarine until seafood is done.
Stir in flour until blended.
Gradually add chicken broth and pepper.
Heat to a boil, stirring constantly.
Boil 1 minute.
Stir in light cream; heat through. (Do not boil.)