Salmon and Wild Rice Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread. Ingredients:
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 |
salt |
white pepper, to taste |
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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