2 tbsp. butter
1 med. onion, finely chopped
2 lg. baking potatoes, peeled and cut into 1-inch cubes
1/2 tsp. salt
1/4 tsp. black pepper
2 1/2 c. chicken stock
1 (1 lb.) pkg. frozen mixed vegetables or frozen peas and carrots, thawed and drained
1 lb. shellfish
1/2 c. half & half
2 tbsp. cornstarch
2 tbsp. Dijon mustard
2 tbsp. dry sherry (optional)
2 tsp. lemon juice (fresh squeezed preferred)
1/4 tsp. paprika

Shelled and deveined shrimp, bay or halved sea scallops, or crab or lobster meat (any combination.

Melt the butter in a large saucepan over moderate heat. Add the onion and saute, stirring occasionally, for 5 minutes or until limp. Add the potatoes, salt and pepper and cook, stirring 1 minute. Add the stock, cover and simmer for 5 minutes. Add the vegetables, cover and simmer another 5 minutes or until vegetables are just tender. Add the shellfish, bring to a simmer; cover and cook 2 minutes or until just firm.

In a small bowl, combine half & half and cornstarch. Whisk into the saucepan and cook, stirring constantly, until slightly thickened, 1-2 minutes. Smooth in mustard, sherry and lemon juice. Sprinkle with paprika. Serves 4.