Prepare Wild Rice:
1/3 cup uncooked wild rice = approximately 1 cup cooked wild rice.
Place the uncooked wild rice in a fine-mesh strainer and rinse in cold water before cooking; shake to drain.
In a small saucepan, cover the wild rice with 1 cup water. Bring just to a boil, then let simmer, covered, approximately 35 to 45 minutes. Remove from heat (with lid on) and let steam for 10 minutes. After 10 minutes, remove lid and fluff with a fork. Wild Rice will not be like regular rice, but will retain its nuttiness.
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 very gently for approximately 4 to 5 minutes until salmon is cooked. NOTE: If using cooked salmon, gently 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.
* Wild rice can be precooked ahead of time.
** Lightly-smoked salmon is also excellent in this Salmon and Wild Rice Chowder.
Salmon and Wild Rice Chowder Recipe: https://whatscookingamerica.net/Soup/SalmonChowder.htm