Salmon and Wild Rice Chowder

"A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread."
 
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photo by kolibri photo by kolibri
photo by kolibri
Ready In:
30mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
  • Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
  • Whisk in the clam juice or fish stock and cook until thickened.
  • Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
  • Season to taste with Tabasco, salt, and white pepper.
  • Serve with good, crusty bread.
  • Makes 4 to 6 servings.
  • Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.

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Reviews

  1. I wasn't sure if this would come together, but it did. I skipped the celery (I've got no use for the stuff) and used some Kitchen Essentials fish stock. The result was subtle and tasty, a good combination of tastes and textures. Next time I think I'll use a bit more salmon!
     
  2. Very nice and tasty - I adapted this to what I had in the cupboard. I replaced heavy cream with part non-fat yoghurt and part low-fat coconut milk, and tomatoes with tomato pyree. Very tasty and very easy - I thought there would be too much liquid but it was fine.
     
  3. Easy-peasy and wonderful! Especially the next day! Cannot say enough good things about this recipe. Thank you, Julesong. The only adaptation I made was to almost shred the salmon so that you got salmon in each spoonful!
     
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Tweaks

  1. Very nice and tasty - I adapted this to what I had in the cupboard. I replaced heavy cream with part non-fat yoghurt and part low-fat coconut milk, and tomatoes with tomato pyree. Very tasty and very easy - I thought there would be too much liquid but it was fine.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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