Scallop Chowder with Pernod and Thyme

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 8 servings garnish: chives fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 1 large onion finely chopped
• 0.3 cup pernod 
• 2 large potatoes peeled cut into 1/2-inch cubes
• 1 pound sea scallops chopped
• 1 quart whipping cream 

Equipment

• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat.
2. Add onion, and saut 4 minutes or until tender.
3. Add potatoes, and cook 4 minutes.
4. Add scallops, and cook 2 minutes. Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.
5. Stir in Pernod, thyme, salt, and pepper. Cover and simmer an additional 10 minutes.
6. Garnish, if desired.