Scallop Chowder Recipe

Name: Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 12 lbs sea scallops, cut into 1 inch chunks; 1 12 quarts heavy cream; ¼ 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

Servings: persons

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 12 lbs sea scallops, cut into 1 inch chunks
1 12 quarts heavy cream
¼ 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

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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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 12 lbs sea scallops, cut into 1 inch chunks, and more.

Yes, Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Chowder

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