Salmon Chowder with Chives |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 shallot, minced |
1/4 cup unsalted butter |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
8 cups chicken broth |
8 ounces red potatoes, cubed |
8 ounces yukon gold potatoes, cubed |
1 bay leaf |
1 1/2 pounds skinless salmon fillets, cut into 2-inch pieces |
1 cup whipping cream |
1/4 cup minced fresh chives, divided |
2 teaspoons white wine vinegar |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground red pepper |
Directions:
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. 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.
2. 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.
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