Salmon And Wild Rice Chowder

• 2 tablespoons butter
• 1 shallot, finely chopped
• 3/4 cup minced leek, white and light green part only
• 2 cloves garlic, minced
• 1/2 cup diced celery
• 1/2 teaspoon minced fresh thyme
• 1 1/2 tablespoons flour
• 3 (8 ounce) bottles clam juice or 24 ounces fish stock
• 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
• 1 cup cooked wild rice
• 1/3 lb salmon, cut into 3/4 inch pieces
• 1 cup heavy cream
• 2 tablespoons chopped fresh basil
• 1 dash Tabasco sauce
• salt
• white pepper, to taste

1. In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and saute until tender, about 5 to 7 minutes.
2. Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
3. Whisk in the clam juice or fish stock and cook until thickened.
4. Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
5. Season to taste with Tabasco, salt, and white pepper.
6. Serve with good, crusty bread.
7. Makes 4 to 6 servings.
8. Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.

butter, shallot, only, garlic, celery, thyme, flour, clam juice, tomatoes, rice, salmon, heavy cream, fresh basil, tabasco sauce, salt, white pepper

Taken from www.food.com/recipe/salmon-and-wild-rice-chowder-51165 (may not work)