Richard'S Seafood Chowder

• 1 cup finely chopped onion
• 4 teaspoons olive oil
• 1 1/2 cups sherry
• 1 cup minced carrot
• 1 cup minced celery
• 2 cups unpeeled, minced red potatoes
• 4 tablespoons tomato paste
• 1 pinch ground cayenne pepper
• 3 cups 1% milk
• 2 cups half-and-half
• 1 pound cooked shrimp
• 1/2 pound scallops
• 2 cups clam juice

1. In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
2. Puree half of the mixture in a blender until smooth, then return to stock pot.
3. Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

onion, olive oil, sherry, carrot, celery, red potatoes, tomato paste, ground cayenne pepper, milk, shrimp, scallops, clam juice

Taken from www.allrecipes.com/recipe/13065/richards-seafood-chowder/ (may not work)