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Salmon Wild Rice Chowder

February 16, 2011

My mom gave me a fillet of hot smoked salmon for Christmas.  Although it doesn’t seem like it would be hard to figure

salmon wild rice chowder

out what to do with it, I was trying to find some recipes beyond sandwiches that would take advantage of its smoked flavor.  I stumbled across a recipe for salmon chowder with orzo and corn, and knew that was a good direction to go.  I decided to change it up a little by adding extra vegetables and substituting wild rice for orzo, since I have tons of it from Minnesota.  I loved the way this turns out and need to find more smoked salmon to make it again.  Plus, even though this is a chowder, I used just a little half and half.  This recipe is heavily adapted from The Perfect Pantry and serves 4.


1/2 c wild rice

A little olive oil

1 carrot, cut into small dice

1 stalk celery, cut into small dice

1 medium russet potato, peeled and cut into small dice

2 T  butter

2 T all-purpose flour

1 quart chicken stock

1/4-1/2 t ground chipotle (depending on heat desired)

2 c frozen corn

1 t kosher salt

1/2 t fresh black pepper

1 lb salmon (regular or hot smoked), cut into large chunks

1/4 c half and half


Place wild rice in a pot with 1 c water and bring to a boil.  Simmer until cooked, about 45 minutes.  Drain and remaining water and set aside.

In a small Dutch oven or heavy soup pot, put a little olive oil in the pot and heat over medium high heat.  Add the carrot, celery and potato and cook until the vegetables are beginning to get tender, about 7 minutes.  Add the butter and stir to melt.  Add the flour and incorporate into the butter, stirring constantly for about 2 minutes.  Add the chicken stock and chipotle pepper and bring to a boil.  Once it boils, turn down heat to medium low and add the corn, wild rice and season to taste with salt and pepper.  Cook for 10 minutes.  Add the salmon and half and half and cook over low heat until salmon is cooked through (if using raw) or soup is just heated through, and serve.

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