Title: Asparagus and Scallop Chowder
Yield: 12 servings
In a large soup pot, saute the leeks and garlic in butter for 2 minutes.
Add the broth, milk, wine, mashed potatoes, parsley,tarragon, bay leaves, smoke flavoring, red potatoes, and celery.
Cook mixture, covered, 20 minutes, or until potatoes are tender.
Add hot sauce, lime juice, and asparagus and cook 8 more minutes, or until asparagus is done. Discard bay leaves. Season with salt to taste.
Add scallops and cook until scallops are done, 2 minutes