Salmon Chowder With Chives
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 ⓘ
Instructions
- Saute 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.
- 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.
Nutrition & Diet Analysis (per serving)
788
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).