Scallop Chowder with Pernod and Thyme Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro

Scallop Chowder with Pernod and Thyme

Coastal Living APRIL 2008

Yield: Makes 8 cups

Ingredients

1 tablespoon butter
1 large onion, finely chopped
2 large potatoes, peeled and cut into 1/2-inch cubes
1 pound sea scallops, chopped
1 quart whipping cream

1/4 cup Pernod
1 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Garnish: chopped fresh chives

Preparation

Melt butter in a Dutch oven over medium heat. Add onion, and sauté 4 minutes or until tender. Add potatoes, and cook 4 minutes. Add scallops, and cook 2 minutes. Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.

Stir in Pernod, thyme, salt, and pepper. Cover and simmer an additional 10 minutes. Garnish, if desired.

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Scallop Chowder with Pernod and Thyme recipe