This delicate and delicious salmon and rice chowder is elegant to serve for a special lunch but also easy enough to whip together for a quick weeknight meal.
30 ml (2 tbsp) butter
1 large onion, diced
2 stalks celery, diced
30 ml (2 tbsp) all-purpose flour
2 bottles (each 236 ml) clam juice
750 ml (3 cups) water
4 ml (3/4 tsp) salt
2 ml (1/2 tsp) sweet paprika
1 ml (1/4 tsp) pepper
500 g (1 lb) boneless skinless salmon fillets, cut into bite-size chunks
375 ml (1 1/2 cups) cooked medium- or long-grain brown rice
250 ml (1 cup) frozen corn kernels
125 ml (1/2 cup) whipping cream
45 ml (3 tbsp) chopped fresh dill, parsley, chives or green onions
In a 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 a 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.
Makes 6 servings.
Nutrition information per 400-ml (1 2/3-cup) serving: 335 calories; 20 g fat (8 g saturated fat); 21 g carbohydrate; 18 g protein; 80 mg cholesterol; 2 g fibre, 895 mg sodium.
Tis: 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.
Source: USA Rice Federation, www.riceinfo.com.