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By: puppitypup
By: Mysterygirl
Minute Steak With Wine, Mushrooms and Onion
By: Oolala
By: Keolani
Salmon and Wild Rice Chowder
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.
Posted on: Jan 14, 2003
Ingredients
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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Featured Reviews for This Recipe
From: kolibri
On Aug 8, 2005
Very nice and tasty - I adapted this to what I had in the cupboard. I replaced heavy cream with part non-fat yoghurt and part low-fat coconut milk, and tomatoes with tomato pyree. Very tasty and very easy - I thought there would be too much liquid but it was fine.
From: Mary the Disturbed Stick Woman
On Aug 19, 2005
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!
From: AuntSana aka Chopped Liver
On Mar 13, 2003
Easy-peasy and wonderful! Especially the next day! Cannot say enough good things about this recipe. Thank you, Julesong. The only adaptation I made was to almost shred the salmon so that you got salmon in each spoonful!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (356g) Recipe makes 4 servings |
||
| Calories 557 | ||
| Calories from Fat 270 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.0g | 46% | |
| Saturated Fat 17.6g | 88% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 116mg | 38% | |
| Sodium 756mg | 31% | |
| Potassium 642mg | 18% | |
| Total Carbohydrate 57.6g | 19% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 8.2g | ||
| Protein 16.9g | 33% | |
| Vitamin A 1841mcg | 36% | |
| Vitamin B6 0.4mg | 22% | |
| Vitamin B12 1.3mcg | 21% | |
| Vitamin C 13mg | 21% | |
| Vitamin E 1mcg | 4% | |
| Calcium 91mg | 9% | |
| Iron 2mg | 12% | |
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