Smoked Salmon Chowder

• 1 tablespoon butter
• 2 tablespoons canola oil
• 1 cup finely chopped onion
• 1/2 cup chopped carrot
• 1/3 cup chopped celery
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 2 cups water
• 1 cup 2% reduced-fat milk
• 1/3 cup half-and-half
• 2 1/2 tablespoons all-purpose flour
• 1 cup precooked brown and wild rice
• 1 (3.5-ounce) package cold-smoked salmon, torn into small pieces
• 2 tablespoons chopped green onions

1. Melt butter in a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, carrot, celery, salt, and red pepper; saute 4 minutes. Add 2 cups water; bring to a boil. Reduce heat to medium; cook 8 minutes or until vegetables are tender.
2. Combine milk, half-and-half, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in rice and salmon; cook 1 minute or until thoroughly heated. Sprinkle evenly with green onions.
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butter, canola oil, onion, carrot, celery, kosher salt, ground red pepper, water, milk, flour, brown, salmon, green onions

Taken from www.myrecipes.com/recipe/smoked-salmon-chowder (may not work)