Photo: Randy Mayor; Styling: Claire Spollen
Total Time
25 Mins
Serves 4 (serving size: 1 cup)

Serve with quick corn muffins.

How to Make It

Step 1

Melt butter in a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion, carrot, celery, salt, and red pepper; sauté 4 minutes. Add 2 cups water; bring to a boil. Reduce heat to medium; cook 8 minutes or until vegetables are tender.

Step 2

Combine milk, half-and-half, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in rice and salmon; cook 1 minute or until thoroughly heated. Sprinkle evenly with green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews


September 04, 2015
But unfortunately my family wasn't fond of it, so I won't make it again.  It was easy to prepare and if you like chowder and smoked salmon, you should give it a try.


July 10, 2015
And delicious! Whipped this up in no time and my BF and I both loved it. Flavorful and filling but not too heavy for a summer meal. I sautéed a few shrimp to go with it and served with corn muffins as suggested. Will definitely do again (and again!)

soupmom's Review

November 17, 2014

bschwarz's Review

September 22, 2014

mrinalini's Review

August 29, 2014

Utah15's Review

May 24, 2014
This was so easy and very flavorful. I added black pepper. Next time I will try the cracked pepper smoked salmon. I served it with corn bread and the combination was great.

mcgehee's Review

May 18, 2014
This dish was a hit with my family! Great with sourdough cheese toast! I used leftover salmon instead of smoked salmon!