Bean N' Bay Scallop Chowder

• 1 large onion, chopped
• 2 large shallots, minced
• 3 stalks celery, sliced
• 1/2 lb butter, divided
• 4 cups chicken or vegetable stock
• 1 cup dry white wine
• 1 cup milk
• 1 large tomato, chopped, or 1/2 can tomatoes, chopped or diced
• 1/2 lb bay scallops
• flour for dredging
• 1 can corn, drained, or1 cup frozen
• 2 cans white beans, rinsed & drained
• 1 TB basil dried
• 1 TB tumeric
• sea salt & pepper to taste

1. In 2 qt stock pot melt 1 stick butter. Add onion, shallot, and celery and saute until translucent.
2. Dredge scallops in flour.
3. In separate saute pan, melt 2-4 TB butter and add scallops. Cook over medium heat approximately 5 minutes or until scallops have a golden coating.
4. Add scallops to onion/celery mix.
5. Add 4 cups stock/broth to pot
6. Add 1 cup white wine
7. Add 1 c milk
8. Add white beans and over medium heat cook soup approx 10 minutes.
9. Add corn and continue cooking approximately 5-8 more minutes.
10. Turn heat down to low, add tomatoes, and continue cooking 10 minutes.

onion, shallots, stalks celery, butter, chicken, white wine, milk, tomato, bay scallops, flour, corn, white beans, tb basil, tb, salt

Taken from www.epicurious.com/recipes/member/views/bean-n-bay-scallop-chowder-50050705 (may not work)