Shrimp, Crab and Corn Chowder

This chowder is light and fresh.  Great flavor with tomatoes, herbs and a creamy finish.  Perfect for hot days when you normally wouldn't want soup.

1 lg. onion, chopped

3 stalks celery, chopped

2 cans diced tomatoes, drained

1 qt. plus 1 cup chicken stock

2 tsp. basil

2 tsp. tarragon

2 tsp. black pepper

2 potatoes, diced

4 cups frozen corn

1 pint heavy cream

1 lb. salad shrimp

1/2 lb. lump crab

Place first seven ingredients in a stock pot.  Bring to a boil.  Simmer 45 minutes.

Add potatoes and frozen corn.  Cook until potatoes are done.

Add cooked shrimp, crab and cream.