Creamy Seafood Chowder

• 1/4 pound medium fresh unpeeled shrimp
• 1 T butter
• 1 1/3 c chopped red bell pepper
• 1/2 c thinly sliced green onion
• 1/4 c flour
• 4 c low fat milk
• 1/2 bottle clam juice
• 1 c diced unpeeled red potato
• 1/2 t salt
• 1/4 t white pepper
• 1/2 pound lump crab meat, drained
• 1/4 pound scallops
• 1/2 c chopped dill weed
• 1 (11 ounce) can of no salt whole kernel corn, drained
• 3 T sherry

1. Peel and de-vein shrimp; cut in half crosswise and set aside.
2. Melt butter in saucepan over medium heat; add bell pepper
3. Cool 10 minutes, stirring occasionally.
4. Add green onions; saute 2 minutes.
5. Sprinkle with flour, stirring until well blended.
6. Gradually add milk and clam juice, stirring with a wire whisk.
7. Add potato, salt and white pepper; stir well.
8. Reduce heat and cook, stirring occasionally.
9. Add shrimp, crab meat and next 5 ingredients; cook for 6 minutes or until shrimp is done.
10. Stir in sherry.