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Minnesota Salmon and White Rice Chowder
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.
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
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.
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