Shrimp Chowder

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3 tablespoons (42 g) light butter spread

1 (40 g) small rib celery

¼ (28 g) medium onion, peeled

1 (50 g) small carrot, halved

Pinch of marjoram

Pinch of ground nutmeg

1 tablespoon lemon juice

2 cups (480 ml) chicken broth

8 ounces (227 g) shrimp or crab, cleaned

1 cup (240 ml) milk