Richard'S Seafood Chowder - cooking recipe

Ingredients

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

Preparation

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).
Puree half of the mixture in a blender until smooth, then return to stock pot.
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.