SALMON & WILD RICE CHOWDER ~ Perfect fare for a blustery night (adapted from The Gunflint Lodge Cookbook ) 2 Tbsp. unsalted butter 1 finely chopped red onion 1 finely chopped (white part only) leek 1 tsp. minced garlic 1/2 cup diced celery 1 tsp. fresh thyme 2 Tbsp. flour 3 (8-oz) bottles clam juice 1/2 cup roasted tomatoes* 1 cup cooked wild rice 1/2 lb. chunks of bite-sized salmon 1 cup corn 1 cup heavy cream 2 Tbsp. chopped fresh basil (2 tsp. dried) salt & freshly cracked pepper to taste Melt butter in stockpot. Add onion , leek, garlic, celery and thyme. Cover and cook until vegetables are tender. Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened. Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6) Note : ROASTED TOMATOES: Slice Roma tomatoes lengthwise and brush halves with extra-virgin olive oil. Arrange cu...
( musings of a 'HO-HUM HOUSEWIFE' )