Scallop Chowder

Submitted by HeatherFeather

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

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 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

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

[chia2160]

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!