Smoked Salmon And Wild Rice Chowder Recipe

Name: Smoked Salmon And Wild Rice Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; salt; 3/4 cup wild rice; 2 tablespoons olive oil; 1 onion, diced; 1 large garlic clove, minced; 1 stalk celery, diced; 1 green bell pepper, finely diced; 1 small sweet potato, finely diced; 4 cups chicken stock or 4 cups vegetable stock; 1 teaspoon dried ancho chile powder; 1 (5 ounce) can smoked salmon with liquid; 1/4 cup heavy cream

Servings: persons

3 cups water
salt
3/4 cup wild rice
2 tablespoons olive oil
1 onion, diced
1 large garlic clove, minced
1 stalk celery, diced
1 green bell pepper, finely diced
1 small sweet potato, finely diced
4 cups chicken stock or 4 cups vegetable stock
1 teaspoon dried ancho chile powder
1 (5 ounce) can smoked salmon with liquid
1/4 cup heavy cream

1
In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
2
Meanwhile, heat oil and saute onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
3
Stir in stock and chile powder. Increase heat to high and bring to a boil. Reduce heat and simmer 8-10 minutes until sweet potato is tender.
4
Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 cups water, salt, 3/4 cup wild rice, 2 tablespoons olive oil, and more.

Yes, Smoked 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.

Smoked Salmon And Wild Rice Chowder

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