Recipe courtesy of Michele Urvater

No Work Salmon Chowder

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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Ingredients

15 ounce can salmon, drained and patted dry

10 ounce package frozen corn, thawed

2 cans (14 1/2-ounce each) stewed tomatoes, chopped

2 bottles (8 ounces each) clam juice

Whole peeled garlic clove, smashed

1/2 cup long grain rice

Salt and Tabasco sauce

Directions

  1. Combine all of the ingredients and simmer, about 20 minutes, covered until rice is tender. Season to taste with salt and Tabasco sauce.

Let's Get Cooking!

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John D.

Great recipe for pantry ingredients. Use good quality canned salmon. I like Trader Joe's sockeye salmon and Alaskan pink salmon. Tastes yummy with stewed tomatoes like Muir Glen or better yet, make your own if you have time. You can also substitute canned chopped tomatoes and sautée onions, celery and green pepper in olive oil before adding other ingredients. I normally use basmati rice but have also used Jasmine, just try not to use converted rice (yuck).I have original recipe from cookbook and it calls for garlic powder. It works as well as fresh, just a different taste. Serve with salad and bread.

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