Jasmine rice adds a creamy richness and lovely fragrant flavor to this fish chowder with salmon. Top with fresh dill for extra flavor.
Melt butter in a large saucepan set over medium heat; cook onion, celery, garlic, thyme and smoked paprika for 8 to 10 minutes or until slightly softened.
Stir in broth and cream; return to boil. Reduce heat to medium-low. Stir in jasmine rice; cover and cook for 8 to 10 minutes or until rice is tender.
Add salmon; cook for about 1 minute or until salmon is cooked through. Stir in dill.
If preferred, substitute trout or any white-fleshed fish, such as cod, haddock or halibut, for salmon.