Gunflint Lodge
Bed and Breakfast and Restaurant

Grand Marais, Minnesota

Specialty Recipe

Minnesota Salmon and Wild Rice Chowder

This offers a distinctively different variation on the now-traditional wild rice soup. The broth is very thin; if you prefer it thicker, double the amount of flour.

Ingredients

1 Tablespoon butter

1 small red onion, finely chopped

1 leek (white part only), finely chopped

1/2 teaspoon freshly minced garlic

1/2 cup diced celery

1/2 teaspoon fresh thyme leaves

1-1/2 Tablespoons flour

Three 8-ounce bottles clam juice

1/2 cup chopped roasted tomatoes, or substitute 1 cup chopped canned tomatoes

1 cup cooked wild rice

1/2 pound salmon, cut into 3/4-inch chunks

1 cup heavy cream

1-1/2 Tablespoons chopped fresh basil, or substitute 1 teaspoon dried

Salt and pepper to taste

Melt butter in stockpot. Add onion, leek, garlic, celery, and thyme. Cover; cook until vegetables are tender. Stir in flour. Heat mixture for 3 to 4 minutes. Whisk in clam juice; cook until thickened slightly. Add tomatoes, wild rice, salmon, cream, and basil. Simmer for 5 to 10 minutes or until the salmon is cooked. Add salt and pepper to taste.

Serves: 6. Each serving contains approximately 1 vegetable exchange, 1/2 bread/starch exchange, 1/2 lean meat exchange, 3 fat exchanges, 210 calories, 12 grams carbohydrate, 1 gram protein, 16 grams fat (including 9 grams sat. fat) 460 mg sodium, 71 mg calcium, and 1-1/2 grams dietary fiber.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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