Salmon and Wild Rice Chowder

READY IN: 30mins
Recipe by Julesong

A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread.

Top Review by Mary the Disturbed Stick Woman

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
  3. Whisk in the clam juice or fish stock and cook until thickened.
  4. 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.
  5. Season to taste with Tabasco, salt, and white pepper.
  6. Serve with good, crusty bread.
  7. Makes 4 to 6 servings.
  8. 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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