Salmon and Corn Chowder

**Ingredients:** 1 cup brown rice 8 cups fat-free, low-sodium chicken stock 1 tablespoon ginger puree 2 tablespoons olive oil 1 cup diced onions 1 cup diced carrots 1 cup diced celery 2 cloves garlic, chopped 1 teaspoon turmeric 1 teaspoon dried thyme 1 bay leaf 2 tablespoons curry powder 1 teaspoon salt 2 tablespoons sugar 3 cups(one pound) sweet corn 1/4 cup flour 1 pound salmon, cut into one-inch cubes 1/2 cup chopped cilantro 1/2 cup chopped scallions, green and white parts **Instructions:** **Plac**e the rice, stock, and ginger puree in a large saucepan and set over medium heat. Boil until the rice is cooked through, about 40 minutes. Remove from stove and set aside. In a large stockpot over medium-heat, bring the olive oil to the smoking point. Add the onions, carrots, celery, garlic, turmeric, thyme, bay leaf, curry, salt, sugar, and corn to the pot and saute for 5 minutes. Stir in the flour to coat the vegetables. Add the cooked rice and stock to the soup and let it simmer for 5 minutes. Add the salmon and remove the pot from the stove. Let the soup rest for 5-10 minutes to cook the salmon through. Stir in the chopped cilantro and serve immediately. Garnish with chopped scallion, if desired.