Scallop Chowder with Pernod and Thyme

Scallop Chowder with Pernod and Thyme
Photo by Becky Luigart-Stayner


  • 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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