(Andy Porter and Anna)

1/4 cup butter
1/2 cup onion, finely diced
1/2 cup celery, finely diced
2 tablespoons olive oil
1 teaspoon salt
pinch ground thyme
dash black pepper
dash white pepper
3 cups potatoes, finely diced
3/4 pound white fish, diced (Haddock, Cod, or Tilapia)
1/2 pound scallops
1/2 pound shrimp (cooked)
1 pint Half-and-Half
2 tablespoons flour
2 1/2 tablespoons milk

Melt butter in large cooking pot over low heat.  Add onions and cook down for 5 minutes over medium heat, stirring often.  Add celery.  Cook over low heat for another 5 minutes, stirring often.  Add olive oil, salt, thyme, black and white pepper.  Stir in potatoes.  Raise heat to medium.  Stir occasionally until potatoes are cooked through.  You can add up to 1 cup water if needed so potatoes won't stick.  Add fish, scallops, and shrimp.  Cook and stir until fish is almost done.  Stir in Half-and-Half.  In a small bowl, whisk together flour and milk and stir into soup.  Allow to simmer on low heat until fish is cooked through (about 10 minutes).  Adjust seasonings to taste.