Salmon Chowder with Chives



  • 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

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.