The Lenten season has arrived and for many families part of the observance of lent is the exclusion of meat on Fridays. While that limits meal-planning choices, in reality it can be a snap to go meatless. If not attending a local fish fry or ordering a meatless pizza, a quick and easy seafood soup is a delicious option. Serve it with crusty bread or grilled cheese sandwiches for a satisfying lunch or dinner.

Crab soup, a delicious cream soup using fresh claw crabmeat, is ready in about 30 minutes. Another less expensive option is tuna chowder, another cream-based soup made with canned tuna and fresh diced vegetables. A can of creamed corn adds just the right touch of sweetness to this super-simple chowder.

Change it up with tomato-based pasta seafood stew. Fresh or frozen fish and shrimp, fresh vegetables, seasonings and tiny pasta make this chunky stew a family favorite.

Crab Soup

(Rich, buttery and delicious)

1/2 stick butter

1small onion

1 small stalk celery, chopped

2 T. flour

1/2-pound fresh claw crabmeat

1 pint half-and-half and 1/2-pint milk or 1 pint milk and 1/2-pint heavy cream

1 tsp. Worcestershire sauce

1/4 cup dry sherry or white wine

Salt and pepper, to taste

Chopped parsley for garnish if desired

Directions: Saute onion and celery in butter until clear. Add flour and crabmeat; stir. Add milk and cream and stir well. Simmer, but do not boil, 20 to 25 minutes. Add Worcestershire sauce, sherry, salt and pepper; simmer about 5 minutes more. Serves 4.

Pasta Seafood Stew

1/2 cup chopped onion

1 garlic clove, minced

1 T. olive oil

16 ounce can tomatoes, undrained, cut up

1/2 cup tomato juice

1/4 cup dry white wine

1 cup sliced celery

1/3 cup uncooked orzo or Rosamarina pasta

1 tsp. dried basil leaves, crushed

1/4 tsp. salt

1/2 pound fresh or frozen fish fillets, thawed, skin removed

1/2 pound fresh or frozen shrimp, thawed and shelled

1 green bell pepper, sliced

Directions: In large heavy saucepan, saute onion and garlic in oil till tender. Stir in tomatoes, tomato juice, wine, celery, orzo, basil and salt. Bring to a boil. Reduce heat; cover and simmer 25 minutes or till orzo is tender, stirring occasionally.

Meanwhile cut fish into 1-inch pieces. Add fish, shrimp and green pepper to tomato mixture, stirring gently. Cover and simmer 10 minutes or until fish flakes easily with fork and shrimp turns pink. Makes 4 (1-cup) servings.

Tuna Chowder

2 (5-ounce) cans chunk light or Albacore tuna, drained and chunked

2 T. butter or margarine

1/2 cup diced celery

1/2 cup diced carrots

1/2 cup diced onions

2 T. flour

1 tsp. dried thyme leaves

1 (14.5-ounce) can creamed corn

2 cups milk

1 cup seafood or vegetable broth

Directions: In medium saucepan, melt butter over medium heat and add celery, onion and carrots and cook about 3 minutes or until slightly tender. Add flour and thyme; blend well. Cook for 1 minute, stirring constantly.

Add corn, milk, tuna and desired broth, stirring to blend. Cover and simmer for 5 minutes to heat through (do not boil.) Serves 4.