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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Wild Rice & Smoked Salmon Chowder

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Medium

Ingredients

1 parsnip, peeled and coarsely chopped
1 russet potato, peeled and coarsely chopped
2 large shallots, chopped
1 large garlic clove, minced
1 small jalapeno pepper, seeded and minced
4 cups gf Chicken Stock
2 Tablespoons unsalted butter
2 celery ribs, diced
1 small red bell pepper, diced
3/4 cup diced yam
Salt and freshly ground black pepper
1/2 cup milk
1-1/2 cups cooked wild rice
4 oz. smoked salmon
1/2 teaspoon Worcestershire sauce

Directions

Place the parsnips, potatoes, onion, garlic, jalapenos and chicken stock in a large saucepan over medium high heat. Bring to a boil; reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes. Cool slightly and transfer mixture to a blender; puree until smooth. Return the soup to the saucepan.

Heat the butter in a large skillet over medium heat. Add the celery, bell peppers, yams and sauté for 10 minutes or until vegetables are soft and slightly browned. Adjust seasonings with salt and freshly ground black pepper.

Add the milk to the soup base and bring mixture back to a simmer. Add the cooked wild rice, smoked salmon and sautéed vegetables. Adjust seasonings to taste with salt and freshly ground black pepper and Worcestershire sauce. Simmer for 5 minutes. Ladle soup in bowls and serve.

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