Learn how to make Salmon and Wild Rice Chowder, one of Rita's recipes for spring foods.

Salmon and Wild Rice Chowder


  • 1 teaspoon butter-oil blend
  • 4 spring green onions, sliced thin
  • 1 red bell pepper, chopped
  • 1 cup small tender green beans, cut into 1-inch pieces
  • 1½ teaspoons minced fresh dill
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups low-sodium, vegetable broth
  • 1 cup cooked wild rice
  • 12 ounces skinless salmon fillet, cut into 2-inch pieces
  • 2 teaspoons all-purpose flour
  • ½ cup fat-free half-and-half cream


  1. Melt butter blend in large saucepan over high heat. Add onion, bell pepper and green beans; cook and stir 5 minutes. Stir in dill, salt and black pepper. Pour into broth; bring to a simmer.
  2. Add wild rice and salmon to saucepan. Reduce heat to low; cover and simmer 6-8 minutes or until salmon flakes easily.
  3. Place flour in small bowl. Slowly whisk in half-and-half. Stir into saucepan. Cook until heated through. Makes 8 servings.