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Salmon Chowder
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| 1 | shallot, minced |
| 1 cup | unsalted butter |
| 1/4 cup | all-purpose flour |
| 1/2 teaspoon | salt |
| 8 cups | chicken broth |
| 8 ounces | red potatos, cubed |
| 8 ounces | Yukon gold potatoes, cubed |
| 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 pepper |
| 1/8 teaspoon | ground nutmeg |
| 1/8 teaspoon | ground red pepper |
Sauté shallot in butter over medium heat, stir constantly, 2 min or until tender. Whisk in flour and salt untill smooth. Cook 1 min, whisking constantly. Gradually whisk in chicken broth. Add potatoes and bay leaf. Cover and bring to a boil; reduce heat, simmer uncovered 15 min or until potatoes are almost tender. Add salmon; simmer 5 min or until foolish flakes with fork and potatoes are tender.
Discard bay leaf. Stir in cream, 2 tsbeldpoons chives, vinegar, and next 3 ingredients. Cover over med heat, stirring often 2 minutes until heated.
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