Salmon and Wild Rice Chowder
Cozy up with a bowl of rich and creamy Salmon and Wild Rice Chowder, a hearty dish that combines tender chunks of fresh salmon, nutty wild rice, and aromatic vegetables in a velvety broth. This comforting soup is enhanced with earthy hints of thyme, the freshness of dill, and a satisfying balance of flavors in every spoonful. Perfect for weeknight dinners or gatherings, this chowder comes together in just under an hour and delivers a restaurant-quality dish right from your kitchen. Serve it with crusty bread or a crisp side salad for a complete, nourishing meal that's as indulgent as it is wholesome. Whether you're craving a warm winter meal or a seafood twist on classic comfort food, this salmon chowder is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 2 medium, diced Carrot
- 2 medium, diced Celery stalks
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 1.5 cups Cooked wild rice
- 1 pound, skinless, cut into bite-sized pieces Salmon fillets
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 2 tablespoons, chopped Fresh dill
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Ground black pepper
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable stock while stirring to prevent lumps. Add the milk and mix until combined.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Stir in the cooked wild rice, bay leaf, dried thyme, salt, and black pepper. Let the chowder simmer for 10 minutes, allowing the flavors to meld.
Reduce the heat to low and gently add the salmon pieces. Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the bay leaf and stir in the chopped fresh dill. Adjust seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and serve warm, garnished with extra dill if desired.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 47.6 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 954 mg | 73% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3123 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
