1/1 Photo of 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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Units: US | Metric
- 2 tablespoons butter
- 1 shallot, finely chopped
- 3/4 cup minced leek, white and light green part only
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 teaspoon minced fresh thyme
- 1 1/2 tablespoons flour
- 3 (8 ounce) bottles clam juice or 24 ounces fish stock
- 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
- 1 cup cooked wild rice
- 1/3 lb salmon, cut into 3/4 inch pieces
- 1 cup heavy cream
- 2 tablespoons chopped fresh basil
- 1 dash Tabasco sauce
- white pepper, to taste
- 1In 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.
- 2Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
- 3Whisk in the clam juice or fish stock and cook until thickened.
- 4Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
- 5Season to taste with Tabasco, salt, and white pepper.
- 6Serve with good, crusty bread.
- 7Makes 4 to 6 servings.
- 8Note: 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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Nutritional Facts for Salmon and Wild Rice Chowder
Serving Size: 1 (237 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 557.5
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 17.6 g
- Cholesterol 116.4 mg
- Sodium 756.9 mg
- Total Carbohydrate 57.5 g
- Dietary Fiber 4.0 g
- Sugars 8.2 g
- Protein 16.8 g