Seafood Bisque

Serves 6

½ pound shrimp, shelled, deveined and cut in half crosswise
½ pound sea scallops, coarsely chopped
1 (16-ounce) can whole new potatoes, drained and diced
1 clove garlic, crushed
¼ cup butter
2/3 cup all-purpose flour
Two (13 ¾-fluid ounce) cans chicken broth
½ teaspoon ground white pepper
1 cup half-and-half cream

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 cream; heat through. Do not boil.