Salmon and Rice Chowder
- 2 tbsp (25 mL) butter
- 1 large onion, diced
- 2 stalks of celery, diced
- 2 tbsp (25 mL) all-purpose flour
- 2 bottles (each 236 mL) clam juice
- 3 cups (750 mL) water
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) sweet paprika
- 1/4 tsp (1 mL) pepper
- 1 lb (500 g) boneless skinless salmon fillets, cut into bite-size chunks
- 1 1/2 cups (375 mL) cooked U.S. medium- or long-grain brown rice
- 1 cup (250 mL) frozen corn kernels
- 1/2 cup (125 mL) whipping cream
- 3 tbsp (45 mL) chopped fresh dill, parsley, chives or green onions
- In large saucepan, melt butter over medium heat; cook onion and celery, stirring occasionally, until softened, about 5 minutes.
- Stir in flour; cook, stirring, for 1 minute. Stir in clam juice, water, salt, paprika and pepper; bring to boil over high heat, stirring often.
- Add salmon, rice and corn and cream; cover and simmer until heated through and fish flakes easily when tested, 3 to 5 minutes. Stir in cream and dill; heat through.
This recipe can be made using white rice. Salmon can be replaced with any firm white fish or shrimp. To make it gluten-free, replace all-purpose flour with white rice flour.