Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Salmon and Rice Chowder

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.

What You’ll Need:

Ingredients

2 tbsp butter  25 mL
1 large onion, diced  
2 stalks of celery, diced  
2 tbsp all-purpose flour  25 mL
2 bottles clam juice 236 mL each
3 cups water 750 mL
3/4 tsp salt 4 mL
1/2 tsp sweet paprika 2 mL
1/4 tsp pepper 1 mL
1 lb boneless skinless salmon fillets, cut into bite-size chunks  500 g
1 1/2 cups cooked U.S. medium- or long-grain brown rice 375 mL
1 cup frozen corn kernels 250 mL
1/2 cup whipping cream 125 mL
3 tbsp chopped fresh dill, parsley, chives or green onions 45 mL

Directions

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.

Makes 6 servings.

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.

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 Federation, www.riceinfo.com.

For more great recipes, visit www.haveariceday.com/rice-recipes

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