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Sockeye Salmon & Wild Rice Chowder

4 star rating
 

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Submitted by: Corvie T.

 

Cubes of salmon are cooked in flour-thickened chicken broth along with leek, fennel, cream-style corn, and cooked wild rice. Whipping cream adds richness, while sage, allspice and a little vinegar add flavor.
 

Ingredients

  • 2 slices bacon
  • 1 tablespoon butter
  • 1 leek, sliced
  • 1 medium fennel (white bulb only), chopped
  • 3 tablespoons flour
  • 1 (14.5 oz) can reduced-sodium chicken broth
  • 1 cup cold water
  • 1 cup cooked wild rice
  • 1 teaspoon ground sage
  • 1/2 teaspoon allspice
  • 1 (15 oz) can cream-style corn
  • 1/2 lb. Fresh sockeye (or any fresh variety) salmon, skinned and cubed
  • 1 tablespoon cider vinegar
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley

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Method

1. Cut bacon into small cubes. Place bacon in large heavy saucepan. Cook on medium heat until nearly crisp, 5-7 minutes. Remove bacon and set aside. Leave excess bacon fat in pan and add butter. 2. Add leeks and fennel and cook until soft. Sprinkle flour into pan and cook for 1-2 minute or until flour is slightly golden brown. Gradually whisk in broth and water. Return to heat; bring to the boil. Add the cooked rice, sage, allspice and corn. Reduce heat to low; simmer, uncovered, for 15-20 minutes. 3. Gently add salmon cubes and cream; simmer, covered, for 8-10 minutes, until fish is done. Remove from heat and add vinegar; add salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley and reserved bacon bits.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Corvie T. ()

 

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