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    You are in: Home / Recipes / Salmon and Wild Rice Chowder Recipe
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    Salmon and Wild Rice Chowder

    Average Rating:

     3 Total Reviews

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    • on August 19, 2005

      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!

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    • on August 08, 2005

      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.

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    • on March 13, 2003

      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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    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
    48%
    Total Fat 30.0 g
    46%
    Saturated Fat 17.6 g
    88%
    Cholesterol 116.4 mg
    38%
    Sodium 756.9 mg
    31%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 4.0 g
    16%
    Sugars 8.2 g
    32%
    Protein 16.8 g
    33%
    Detailed Nutrition Values About Nutrition Info
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