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!
- 29.58 ml butter
- 1 shallot, finely chopped
- 177.44 ml minced leek, white and light green part only
- 2 clove garlic, minced
- 118.29 ml diced celery
- 2.46 ml minced fresh thyme
- 22.18 ml flour
- 3 (680.38 g) bottle clam juice or 680.38 g fish stock
- 29.58 ml chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
- 236.59 ml cooked wild rice
- 149.68 g salmon, cut into 3/4 inch pieces
- 236.59 ml heavy cream
- 29.58 ml chopped fresh basil
- 0.25 ml Tabasco sauce
- white pepper, to taste
Directions See How It's Made
- 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.