Scallop Chowder

Name: Scallop Chowder
Ingredients: 2 tablespoons sweet unsalted butter; 1 lb Spanish onion, peeled,finely chopped (approximately 2 medium sized); 2 lbs white potatoes, peeled,cut into 1/2 inch size pieces (approximately 3 large); 1 12 lbs sea scallops, cut into 1 inch chunks; 1 12 quarts heavy cream; 14 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

11 ingredients

9 steps

Ingredients

2 tablespoons sweet unsalted butter
1 lb Spanish onion, peeled,finely chopped (approximately 2 medium sized)
2 lbs white potatoes, peeled,cut into 1/2 inch size pieces (approximately 3 large)
1 12 lbs sea scallops, cut into 1 inch chunks
1 12 quarts heavy cream
14 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

Directions

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.