Cheesy tuna shrimp chowder

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Makes 8 servings

Ingredients:

    2 tablespoons butter or margarine                              
    1/2 cup onions chopped                                         
    1/2 cup celery sliced                                          
    2 cups potatoes diced                                    
    2 cups carrots sliced
    2 cups of parsnips peeled and diced                                          
    2 cups water or fish stock                                                   
    1 7-ounce can tuna drained and flaked                          
    1 4 1/2-ounce can tiny cocktail shrimp drained                 
    1 pint oysters fresh (optional)                                
    4 cups half and half                                           
    1 teaspoon salt                                                
    1/4 teaspoon white pepper                 
    Dill weed Minced fresh or fresh parsley
    1/4 teaspoon celery seed
    1 cup of shredded sharp white cheddar cheese

Instructions:                       
In large kettle, melt butter or margarine; add onion and celery and sauté for 10 minutes. Add potatoes, carrots, and water/fish stock; bring to boil. Lower heat, cover, and simmer 30 minutes, stirring occasionally, until carrots and potatoes are tender. Add tuna, shrimp, optional oysters (if large, cut in 3 pieces), and half-and-half; heat thoroughly but slowly. Stir in salt and pepper to taste add in cheese and allow to melt. Serve in heated soup bowls with a sprinkling of dill or parsley.

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