Salmon And Wild Rice Chowder Recipe

Name: Salmon And Wild Rice Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and saute 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
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.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 shallot, finely chopped, 3/4 cup minced leek, white and light green part only, 2 cloves garlic, minced, and more.

Yes, Salmon And Wild Rice Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Wild Rice Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions