Ingredients:

Salmon and Rice Chowder
 
2 tbsp (25 ml) butter;
1 large onion, diced;
2 stalks of celery, diced;
2 tbsp (25 ml) all-purpose flour;
2 bottles (each 236 ml) clam juice;
3 cups (750 ml) water;
3/4 tsp (4 ml) salt;
1/2 tsp (2 ml) sweet paprika;
1/4 tsp (1 ml) pepper;
1 lb (500 g) boneless skinless salmon fillets, cut into bite-size chunks;
1 1/2 cups (375 ml) cooked U.S. medium- or long-grain brown rice;
1 cup (250 ml) frozen corn kernels;
1/2 cup (125 ml) whipping cream;
3 tbsp (45 ml) chopped fresh dill, parsley, chives or green onions;

Nutritional Value:

PER SERVING (1 2/3 cups [400 mL]):
335 calories, 20 g fat, 8 g saturated fat,
80 mg cholesterol,
895 mg sodium,
21 g carbohydrates,
2 g fibre, 18 g protein.
% RDI: 4% calcium, 31% iron, 13% vitamin A, 10% vitamin C.
 
SOURCE: USA Rice Federation, www.riceinfo.com.

Servings: 6