Scallop Chowder

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons sweet unsalted butter
• 1 lb spanish onion, peeled,finely chopped (approximately 2 medium sized)
• 2 lbs potatoes, peeled,cut into 1/2 inch size pieces (approximately 3 large)
• 1 1/2 lbs sea scallops, cut into 1 inch chunks
• 1 1/2 quarts heavy cream
• 1/4 cup pernod, plus
• 1 tablespoon more pernod
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons kosher salt, to taste
• 2 teaspoons fresh ground black pepper, to taste
• 3 tablespoons fresh chives, chopped

Recipe

• 1 in a large stockpot,over low heat,melt butter.
• 2 add onions and saute until translucent (approximately 5-10 minutes).
• 3 add potatoes; cook another 2 minutes.
• 4 add scallops; cook while stirring another 2 minutes.
• 5 add cream and bring the heat up until it starts to just simmer; let simmer 30 minutes,stirring often.
• 6 add pernod,thyme,salt& pepper to taste; simmer another 10 minutes.
• 7 let soup rest,off the heat,for 30 minutes (or let chill).
• 8 reheat gently,if needed, until warmed through (do not boil).
• 9 ladle into 8 mugs and garnish with the chives.