Fresh Scallop Chowder
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp unsalted butter
- 1 large sweet onion (finely chopped)
- 2 large white potatoes (peeled and cut in 1/2-inch cubes)
- 3 cups dry Scallop (cut into 1-inch pieces)
- 4 cups heavy cream
- ¼ cup Pernod
- 1 tsp fresh thyme (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- freshly snipped Chives (for garnish)
Product recommendation
Pernod is an anise-flavored liqueur that adds flavor and depth to the chowder.
Preparation steps
1.
Melt the butter, in a large saucepan over low heat. Add the onion and cook until soft and translucent, or about 5 to 8 minutes. Add the potatoes, stirring to coat with butter; cook for 2 minutes. Add the scallops and cook for 2 to 3 minutes, stirring often.
2.
Add the cream and simmer for 25 minutes, add the Pernod and thyme; season with salt and pepper. Continue cooking for another 10 to 15 minutes, or until the potatoes are fork tender.
3.
If chowder becomes too thick, thin it with a small amount of milk. Ladle chowder into bowls and garnish with snipped chives. Serve.
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