Minnesota salmon and wild rice chowder recipe

Minnesota Salmon and Wild Rice Chowder recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Minnesota salmon and wild rice chowder is a hearty and flavorful dish that showcases the region's abundant seafood and indigenous grains. The combination of tender salmon, nutty wild rice, and creamy chowder base creates a comforting and satisfying meal. Packed with wholesome ingredients and bursting with flavors, this recipe is perfect for chilly evenings or special occasions. The delicate balance of flavors and textures makes this chowder a standout dish that will impress family and friends.

Keywords: Minnesota, salmon, wild rice, chowder, recipe.

Minnesota salmon and wild rice chowder recipe details

Minnesota salmon and wild rice chowder recipe, recipe Rating: 4.7
Number of votes:124

Ingredients

1 Tablespoon butter

1 small red onion, finely chopped

1 leek (white part only), finely chopped

1/2 teaspoon freshly minced garlic

1/2 cup diced celery

1/2 teaspoon fresh thyme leaves

1-1/2 Tablespoons flour

Three 8-ounce bottles clam juice

1/2 cup chopped roasted tomatoes, or substitute 1 cup chopped canned tomatoes

1 cup cooked wild rice

1/2 pound salmon, cut into 3/4-inch chunks

1 cup heavy cream

1-1/2 Tablespoons chopped fresh basil, or substitute 1 teaspoon dried

Salt and pepper to taste

Instructions:

This offers a distinctively different variation on the now-traditional wild rice soup. The broth is very thin; if you prefer it thicker, double the amount of flour.

Melt butter in stockpot. Add onion, leek, garlic, celery, and thyme. Cover; cook until vegetables are tender. Stir in flour. Heat mixture for 3 to 4 minutes. Whisk in clam juice; cook until thickened slightly. Add tomatoes, wild rice, salmon, cream, and basil. Simmer for 5 to 10 minutes or until the salmon is cooked. Add salt and pepper to taste.

Serves: 6. Each serving contains approximately 1 vegetable exchange, 1/2 bread/starch exchange, 1/2 lean meat exchange, 3 fat exchanges, 210 calories, 12 grams carbohydrate, 1 gram protein, 16 grams fat (including 9 grams sat. fat) 460 mg sodium, 71 mg calcium, and 1-1/2 grams dietary fiber.