Salmon & Wild Rice Chowder

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Salmon & Wild Rice Chowder

1/4 cup butter
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1/4 cup all-purpose flour 
Salt and pepper to taste
4 to 5 cups milk
1 cup cooked wild rice
1 to 1 1/2 cups cooked or uncooked salmon, cut into bite-size pieces
1 dash Tabasco or to taste
Crackers or bread

In a large soup pot over medium-low heat, add butter and stir until melted. Add onion, garlic, and thyme; saute until soft. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.

Add cooked wild rice and uncooked salmon; simmer 5 minutes until salmon is cooked. NOTE:  If using cooked salmon, simmer until thoroughly heated. Season to taste with Tabasco, and additional salt and pepper if needed. Remove from heat and serve in soup bowls. Serve with crackers or bread.

Makes 8 servings.