"New England-style Seafood Chowder with 3 ounces diced cod, baby scallops, and cleaned shelled mussels. Vegetables include potatoes, corn, onions, garlic, and thawed frozen peas. Use butter and flour for the roux. Season with salt, pepper, fresh herbs, thyme, and dried bay leaf. Use 32 ounces of low-sodium chicken broth. Serving size for 6. Garnish with fresh parsley and chives. Serve with oyster crackers. Recipe should be suitable for weight loss with minimal processing and use imperial units."