Salmon and Rice Chowder
2 tbsp (25 mL) butter
1 large onion, diced
2 stalks of celery, diced
2 tbsp (25 mL) all-purpose flour
2 bottles (each 236 mL) clam juice
3 cups (750 mL) water
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) sweet paprika
1/4 tsp (1 mL) pepper
1 lb (500 g) boneless skinless salmon fillets, cut into bite-size chunks
1 1/2 cups (375 mL) cooked U.S. medium- or long-grain brown rice
1 cup (250 mL) frozen corn kernels
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) chopped fresh dill, parsley, chives or green onions
In 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 boil over high heat, stirring often.
Add salmon, rice and corn and cream; 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.
TIPS: 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.
PER SERVING (1 2/3 cups [400 mL]): 335 calories, 20 g fat, 8 g saturated fat, 80 mg cholesterol, 895 mg sodium,21 g carbohydrates, 2 g fibre, 18 g protein. % RDI: 4% calcium, 31% iron, 13% vitamin A, 10% vitamin C.
Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit www.riceinfo.com.
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