Salmon and Wild Rice Chowder

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. 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. 2

   Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.

3. 3

   Whisk in the clam juice or fish stock and cook until thickened.

4. 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. 5

   Season to taste with Tabasco, salt, and white pepper.

6. 6

   Serve with good, crusty bread.

7. 7

   Makes 4 to 6 servings.

8. 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.