Asparagus and Scallop Chowder

Ingredients

3 leeks, white part only, sliced
5 cloves garlic, minced
2 teaspoons butter
5 cups chicken broth, defatted
2 cup nonfat milk
1/3 c. white wine
2 cups mashed potatoes (mashed with milk, no butter)
1/3 cup fresh, flat-leaf parsley
1 teaspoon dried tarragon
2 bay leaves
1/2 tsp. liquid smoke flavoring
1 pound tiny red potatoes (peel a little ring around each one)
1 c. sliced celery
Hot sauce or tabasco to taste (I like quite a bit)
1 tablespoon fresh lime juice
1 lb. asparagus, cleaned, peeled, and cut in 1-inch pieces
Salt to taste
1 pound scallops, cut into bite-size pieces

Instructions

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