Smokey Salmon Chowder

Ingredients

  • 2 tbsp butter
  • 1 medium onion (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 2 cups water
  • 1 cup milk
  • 1/3 cup half & half
  • 2-1/2 tbsp. flour
  • 1 lb chunk of smoked salmon (break up into bite size pieces)
  • 3 tbsp green onions (chopped)
  • 1 cup wild rice (cooked)
  • Salt and pepper to taste
  • 2 tbsp chopped garlic

Directions
In a soup kettle, sauté butter, onion, carrots, celery, and garlic until vegetables are tender crisp. Add water bring to boil. Combine in a small bowl the milk, half & half and flour and whisk well. Pour into vegetables and water, whisk well and cook until slightly thickened. Add rice and salmon and sprinkle with green onions. Serve.

Click here to order the Winkelman’s Ultimate Fish and Game Cookbook!

 

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.