Total time about 2 hours. Serves 4-5.
SHOPPING LIST:
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- Optional: fresh thyme
- Garlic
- Sun-dried tomatoes (dry or canned)
- Fresh dill
- Balsamic vinegar
- Salmon fillet
- Cream
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- Chicken or clam juice
- Potatoes (russets are ideal)
- Wild rice
- Shallot or onion
- Celery
- Chile pepper flakes
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Prepare wild rice
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In a heavy pot with tight cover, bring liquid to rapid boil, then add rice and potatoes and boil rapidly for about 10 minutes; then turn off heat and let rest about an hour, covered
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- 4 cups (32 oz) chicken or clam juice (or a combination), or water
- 1-2 potatoes, peeled and chopped to small dice
- 1/2 cup (4 oz) wild rice, rinsed (see above)
- 1/2 tsp salt
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Make the chowder
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1
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In a large pot, melt butter and "sweat" (cook over low heat) until shallots are tender (5-7 minutes)
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- 1-2 tablespoons unsalted butter
- 1 shallot or small onion, chopped fine
- 1 celery rib with leaves, diced or chopped
- Sprinkling of chile pepper flakes
- Optional: 2-3 sprigs fresh thyme
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2
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Add and cook 1-2 minutes until fragrant
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- 1-2 cloves garlic, minced or chopped
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3
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Add, bring to boil, then turn heat to low, cover and cook gently 10-15 minutes
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- Prepared wild rice mixture from above
- 2-3 sun-dried tomatoes, coarsely chopped
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4
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Add, continue cooking 2-3 minutes, then turn off heat and let chowder rest—covered—about 10 minutes or until salmon flakes easily
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- 1-2 tsp fresh dill leaves, finely chopped
- 1-2 tsp balsamic vinegar
- Salt and fresh ground black pepper
- About 1 pound fresh salmon fillets, skin & bones removed
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To serve:
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- Remove thyme springs, if any
- Add fresh cream to servings
- Garnish with fresh dill, minced chives or chopped parsley
- Leftovers will thicken; thin with water when reheating
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Wild rice. Want to know more about this superb grain? For the basics of wild rice and a recipe, see my 
