Salmon and Wild Rice Chowder

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.

Serves 4


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