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.
|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|
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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