Scallop Chowder

• 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
• 14 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.

sweet unsalted butter, onion, white potatoes, heavy cream, fresh thyme, kosher salt, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/scallop-chowder-71307 (may not work)