Scallop Chowder with Pernod and Thyme

Ingredients

• 2 large potatoes, peeled and cut into 1/2-inch cubes
• 1 large onion, finely chopped
• 1 tablespoon butter
• 1 teaspoon fresh thyme, chopped
• ¼ cup Pernod
• 1 quart whipping cream
• ¼ teaspoon freshly ground black pepper
• + 3 more ingredients
• • ½ teaspoon kosher salt
  • Garnish: chopped fresh chives
  • 1 pound sea scallops, chopped

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 additiona...

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