SALMON AND WILD RICE CHOWDER
A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread.
Provided by Julesong
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
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Hamedu Wale
[email protected]This chowder is a bit pricey to make, but it's worth it. It's so delicious and special.
Md Rashtu
[email protected]This chowder is a great way to use up leftover salmon. It's also a great way to get your kids to eat fish.
Dalise Aillance
[email protected]This chowder is the perfect comfort food. It's so warm and inviting.
Sara Rana
[email protected]I love that this chowder is healthy and delicious. It's a great meal for a busy weeknight.
Sharon Frayer
[email protected]This chowder is so easy to make and it's always a hit with my family. It's a great way to get them to eat their vegetables.
Adriana Claudio
[email protected]This chowder is a waste of time. It's not worth the effort to make.
Attt Khan
[email protected]I followed the recipe exactly and the chowder turned out terrible. I don't know what went wrong.
Md Shohanuzzaman
[email protected]This chowder was a bit too salty for my taste. I would use less salt next time.
Magdalene Hope
[email protected]I found the flavor of this chowder to be a bit bland. I would add more spices next time.
Hashir Mehbob
[email protected]This chowder is a bit too thick for my taste. I would add more broth next time.
Andrea Deak
[email protected]I love the creamy texture of this chowder. It's so rich and decadent.
Maulana Hidayat
[email protected]This chowder is perfect for a cold winter day. It's so hearty and filling.
Mohamed Hafran
[email protected]I'm not a fan of wild rice, so I used brown rice instead. It turned out great!
Md shihab Hanan
[email protected]This chowder is a great way to use up leftover salmon. I also added a cup of frozen corn and it was delicious.
Jack Hamilton
[email protected]I made this chowder exactly as the recipe said and it turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Angel yonta
[email protected]This chowder is so creamy and flavorful. I love the addition of the dill.
Anuja singh
[email protected]I'm not a big fan of fish, but this chowder changed my mind. The salmon was cooked perfectly and the wild rice added a nice nutty flavor.
Sameh Emad
[email protected]This chowder is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen salmon, depending on what I have on hand.
Mis Sarmin
[email protected]I made this chowder for a potluck and it was a huge hit! Everyone loved it.
Clement Phiri
[email protected]This chowder was absolutely delicious! The combination of salmon, wild rice, and vegetables was perfect, and the creamy broth was so flavorful. I will definitely be making this again.