Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
Stir in cream. Heat but don’t boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.