Add Olive Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Celery, sauté for 3 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes.
Reduce heat to medium, make a well in centre of pot. Add a little Oil if required, add Garlic, sauté for 30 seconds, mix well. Deglaze with Wine, allow Wine to mostly reduce.
Add Chicken Stock, bring to a boil, add Potatoes, Bay Leaf, Oregano, Salt, Pepper, and Thyme.
Bring to a simmer, cover, simmer for 40 minutes.
Roux:
- Add Butter to fry pan on medium heat, let melt, sauté for 3 minutes (until frothing slows), stirring regularly. Add Flour, stir constantly for 3 minutes.
Add Cream, Scallops, Corn, and Beans. Bring back to simmer. Remove from heat. Add in Roux, and Vinegar, mix well.
Slowly add Cornstarch to the Chowder, until desired thickness.