Rice Recipe: Salmon and Rice Chowder

Recipe Category: Soup

Salmon and Rice Chowder

Cooking Instructions

Salmon and Rice Chowder

Cooking Instructions:

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; cover and simmer until heated through and fish flakes easily when tested, 3 to 5 minutes. Stir in cream and dill; heat through.

TIPS: 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.

Ingredients

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;

Nutritional Value

PER SERVING (1 2/3 cups [400 mL]):
335 calories, 20 g fat, 8 g saturated fat,
80 mg cholesterol,
895 mg sodium,
21 g carbohydrates,
2 g fibre, 18 g protein.
% RDI: 4% calcium, 31% iron, 13% vitamin A, 10% vitamin C.

SOURCE: USA Rice

Servings: 6