The weather is getting colder in Wisconsin and our fireplace has already seen a lot of action. And that is usually when my thoughts and my appetite lead me to making soup. So I decided to make a soup that uses some of my favorite ingredients: wild rice, potatoes and corn.
This is a recipe that I have made often, though it has been tweaked here and there over the years. And it may change again the next time I make it!
Salmon Wild Rice Chowder
½ – ¾ cups wild rice*
A little olive oil
1 small white or Vidalia onion, diced
½ teaspoon crushed red pepper
2 carrots, diced
1 stalk celery, diced
3 – 4 Yukon Gold potatoes (about 10 ounces), diced
1 medium sweet potato, peeled and diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart chicken stock
2 cups water
½ teaspoon ground chipotle chile
1 teaspoon ground ancho chile
2 cups frozen corn, thawed (I like the combination of yellow and white corn)
Salt and pepper to taste
1 pound salmon filet, cut into large chunks
1/2 cup half and half or cream
Fresh parsley or cilantro for garnish
Place wild rice in a pot with 2 cups water and bring to a boil. Simmer until cooked, about 45 minutes. Drain the rice and set aside.
Add the olive oil to a soup pot over medium heat. Add the onion and crushed red pepper and cook the onion until translucent.
Add the carrots, celery, potatoes and sweet potatoes and stir them to distribute them evenly. Cook the vegetables until they are almost tender.
Add the butter and stir to melt. When the butter has melted, sprinkle the flour over the vegetables and mix well.
Add the chicken stock along with the chipotle and ancho chile powder. Bring to a boil, then reducing the heat to a simmer.
Mix in the corn, wild rice and season to taste with salt and pepper. Cook for 10 minutes.
Add the salmon and cream and cook over low heat until salmon is cooked through. Remove the soup from the heat and adjust seasoning to taste. Serve and sprinkle with parsley or cilantro for garnish, if desired.
*Note: You can also prepare the the wild rice using the method I’ve described in a previous post: BASICS: Wild Rice.