Salmon and Wild Rice Chowder

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

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.
Most Helpful

4 5

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!

4 5

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.

5 5

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!