Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I saw this unusual chowder recipe in a recent New York Times newspaper and clipped it out. I haven't yet made this. Sea scallops are giant scallops. The instructions call for a 30 minutes resting time to allow the soup to cool slightly & thicken before serving. I have not included this in the cook time info. Clearly, this is not a dieter's soup and would only be for special occasions.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

absolutely delicious! i usually cook scallops with pernod , but this addition to a chowder just puts it over the top! rich, creamy flavor with the hint of anise. i added the 1/4 c pernod when i added the scallops so the alcohol could burn off, then followed your recipe- this is a keeper!

chia November 30, 2003

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