Salmon And Wild Rice Chowder - cooking recipe

Ingredients

2 tablespoons butter
1 shallot, finely chopped
3/4 cup minced leek, white and light green part only
2 cloves garlic, minced
1/2 cup diced celery
1/2 teaspoon minced fresh thyme
1 1/2 tablespoons flour
3 (8 ounce) bottles clam juice or 24 ounces fish stock
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
1 cup cooked wild rice
1/3 lb salmon, cut into 3/4 inch pieces
1 cup heavy cream
2 tablespoons chopped fresh basil
1 dash Tabasco sauce
salt
white pepper, to taste

Preparation

In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and saute until tender, about 5 to 7 minutes.
Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
Whisk in the clam juice or fish stock and cook until thickened.
Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
Season to taste with Tabasco, salt, and white pepper.
Serve with good, crusty bread.
Makes 4 to 6 servings.
Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.