Smoked Salmon And Wild Rice Chowder

• 3 cups water
• salt
• 3/4 cup wild rice
• 2 tablespoons olive oil
• 1 onion, diced
• 1 large garlic clove, minced
• 1 stalk celery, diced
• 1 green bell pepper, finely diced
• 1 small sweet potato, finely diced
• 4 cups chicken stock or 4 cups vegetable stock
• 1 teaspoon dried ancho chile powder
• 1 (5 ounce) can smoked salmon with liquid
• 1/4 cup heavy cream

1. In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
2. Meanwhile, heat oil and saute onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
3. Stir in stock and chile powder. Increase heat to high and bring to a boil. Reduce heat and simmer 8-10 minutes until sweet potato is tender.
4. Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.

water, salt, wild rice, olive oil, onion, garlic, celery, green bell pepper, sweet potato, chicken stock, chile powder, salmon, heavy cream

Taken from www.food.com/recipe/smoked-salmon-and-wild-rice-chowder-510354 (may not work)