This simple, quick and easy chowder is a wonderful way to use up leftovers. On the weekend we baked and broiled two large salmon steaks, wild rice and green beans. This is a great mix for a warm and comforting fish chowder. You can do this recipe with canned salmon if desired ( along with cooked wild rice ) and you can come up with the same end result.
1 salmon steak ( cooked ) or 1 can salmon
4 cups milk
1/2 cup left over wild rice ( cooked )
1/2 cup left over green beans ( cooked and chopped )
1 large stalk celery, chopped
1/2 onion, sliced and chopped
2 small green onions, chopped
2 cloves garlic, chopped finely
1 small carrot, chopped finely
1 tbsp dry chicken seasoning
1 small bunch fresh chopped parsley
1 tsp black pepper
pinch of salt
pinch of cumin
1 bay leaf
1/2 tsp thyme or fresh chopped
2 tbsp margarine or butter
1/2 tsp fish sauce
1/2 fresh squeeze lemon
1/4 cup white wine
Break up fish from the bones and set aside. In a soup pot, melt butter and add celery, onion, carrot and garlic. Saute for a few minutes. Add the milk, chicken bouillon, fish sauce and herbs and spices. Add the lemon and wine.
Cook on a medium heat, then add the salmon, green beans and wild rice.
Cook on a low to medium heat for 10 – 15 minutes, then drop to a low heat and simmer for 10 minutes.
Garnish with a sprig of fresh parsley and serve with crusty bread or roll.