Seafood Chowder

• 1 t olive oil
• 1 cup diced onions
• 6 ribs of thinly sliced celery
• 8 carrots, sliced
  
• 8 cloves diced garlic
• 2-4 sliced jalapeños (seeded)
  
• 2 cup sliced red-skinned potatoes
• 2 cup peeled and sliced yam
• 8-12 corncob slices, cut 1" wide
  
• 4 halved and sliced yellow squashes
• 4 cups chicken stock
• 4 cups habanero-infused stock (cut habanero and put into chicken stock and simmer 1/2+ hour. Remove habanero when done.)
  
• 1lb Shrimp, 1/2 lb scallops, 4-6 firm white fish
  
• 1/4 bunch cilantro coarsely diced, leave some whole sprigs for garnish
  
• diced green onions for garnish
  
• 2 cap-fulls of Mrs. Dash Extra Spicy seasoning
  
• salt, pepper to taste
  

Add olive oil to stock pot and heat over medium heat. Add onion, celery, carrots, garlic, potatoes, and yam and cook about 5 minutes. Add corn and squash and cook for 2 minutes while stirring. Add the chicken stock and bring to a boil. Reduce and simmer for 10 minutes. Remove the corn and put aside. Put about 2 cups of the chowder into a blender and blend to a chunky consistency. Return to the chowder and increase heat to a slow boil. About 5 minutes before serving, add cilantro.

In a separate pan, add some olive oil and saute the shrimp, scallops and fish until cooked. Remove the chowder from the heat and add the seafood to chowder along with the corn. Season to taste and garnish with cilantro leaves, green onions and a slice of lime.

Note: Habaneros are extremely hot peppers, but taste so good. Handle them with care. If touching the cut habanero with your fingers and then touching your eyes can be a very painful experience. Trust me, I'm talking from experience! :-(