Salmon and Rice Chowder

This delicate and delicious Salmon and Rice Chowder is elegant enough to serve at an afternoon lunch with the ladies but also easy enough to whip together for a quick weeknight meal. Salmon may be substituted for any firm white fish or shrimp to suit different tastes.

Salmon and Rice Chowder

Makes 6 servings.


  • 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


  1. In large saucepan, melt butter over medium heat; cook onion and celery, stirring occasionally, until softened, about 5 minutes.
  2. 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.
  3. 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.