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

Preparation
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.
Note:To cut back on calories, replace half the cream with a little mashed potato. This adds thickness and creaminess without sacrificing flavor.
Meredith Deeds and Carla Snyder, Recipes reprinted with permission from 300 Sensational Soups (Robert Rose, 2008) by Carla Snydere and Meredith Deeds., Coastal Living
NOVEMBER 2010