Salmon And Wild Rice Chowder Recipes

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

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.

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Steps:

• In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
• Meanwhile, heat oil and sauté onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
• 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.
• Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.