1 tbsp. butter
2 c. chopped onion
1 c. diced carrots
1 c. diced celery
2 c. peeled, diced round red potato
1 1/2 tsp. paprika
3/4 tsp. dried whole thyme
1/8 tsp. pepper
3/4 c. Chablis or other dry white wine
1 tbsp. tomato paste
2 (8 oz.) bottles clam juice
1 (14 1/2 oz.) can no salt whole tomatoes, undrained & chopped
3/4 lb. med. size fresh unpeeled shrimp
1/4 c. + 3 tbsp. all purpose flour
2 1/2 c. 2% low fat milk
1/2 lb. bay scallops
1/4 c. sherry

Melt butter in Dutch oven over medium heat; add onion, carrot and celery. Cover and cook 15 minutes, stirring occasionally. Add potato and next seven ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender. Peel and devein shrimp.

Place flour in a bowl. Gradually add milk, blending with a wire whisk; add to the chowder. Cook over medium heat 5 minutes or until thickened, stirring constantly. Add shrimp, scallops and sherry; stir well. Cook 6 minutes or until seafood is done. Yield: 3 quarts (about 205 calories per 1 1/2 cup serving).