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Salmon Chowder with Chives

Source of Recipe


Coastal Living, November 2010



List of Ingredients



• 1 shallot, minced
  
• ¼ cup unsalted butter
  
• ¼ cup all-purpose flour
  
• ½ tsp salt
  
• 8 cups chicken broth
  
• 8 ounces red potatoes, cubed
  
• 1 bay leaf
  
• 1½ pounds skinless salmon fillets, cut into 2-inch pieces
  
• 1 cup whipping cream
  
• ¼ cup minced fresh chives, divided
  
• 2 tsp white wine vinegar
  
• 1/8 tsp freshly ground black pepper
  
• 1/8 tsp ground nutmeg
  
• 1/8 tsp ground red pepper
  






Instructions



1. Sauté shallot in butter in a large Dutch oven over medium heat, stirring constantly, 2 minutes or until tender. Whisk in flour and salt until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth. Add potatoes and bay leaf.
   
   
2. Cover and bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until potatoes are almost tender. Add salmon; simmer 5 minutes or until fish flakes with a fork and potatoes are tender.
   
   
3. Discard bay leaf. Stir in cream, 2 tablespoons chives, vinegar, and next 3 ingredients. Cook over medium heat, stirring often, 2 minutes, or until thoroughly heated. (Do not boil). Ladle into bowls; sprinkle with remaining 2 tablespoons chives.
   
   Makes 12 cups.