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I loved this! I actually doubled the recipe because I had a 14.5oz can of salmon. I'm not sure if that messed up the ratios or what, but there wasn't near enough liquid in the can to cook the veggies. I added enough water so they didn't burn, but they weren't quite covered. The butter amound seemed too low as well, I used double what I should have, and that still wasn't enough. I used 1/4 c flour and 1 tbsp. butter, but next time I think I'd use at least 2 tbsp. butter. Other than that I made the recipe exactly as stated and it was great. This is definitely a keeper.

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Pismo August 12, 2009

I loved it. I'll be making it often I do believe. Thank you for an easy, delicious and budget friendly recipe!

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Moor Driver June 16, 2008

As an Alaskan you quickly run out of salmon recipes and or get tired of the same ones. this is something we are exited to make again------I liked adding potato and carrots with the peas--yummy

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Amanda in Eagle River , Alaska April 05, 2008

My first salmon chowder using a can of salmon, I highly recommend this to those who love salmon. We soup lovers marvelled that one can of salmon could make for such a wonderful tasting soup. Other then generously snipping in fresh dill because I didn't have the dried on hand and using a leek because I didn't want to make another trip downstairs to get an onion I made as posted. Soup already started, found I didn't have the green peas - it was perfect as made - but will add some next time around. We all gave this the thumbs up. Only change I will make is to double the recipe- yes it's that good. Had the teenager's brother been at the table I likely would have missed out! Thank you Shahana for sharing this great tasting Salmon Chowder.

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Gerry April 05, 2008

When I added the milk to the flour and butter, it lumped up really quickly, and I was unable to make it smooth. If I make it again, I will mix the flour and milk while it's cold, and then add it to the soup to thicken it.

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Pale Rose January 20, 2011

This was lovely, I will make this again, but I will definately double it to save time. I added diced red pepper to the vegetables, and used a frozen salmon fillet, probably 6 oz baked in the oven for 30 mins (from frozen) in a little water (that's what I used instead of the can juices). I love that it is only 370 calories per serving.

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more time momma January 12, 2011

Really nice I did not have any dill so I used some Fennel seeds instead, and I add some potatos, will make this again, or a version of as it is very easy to play about with the basic recipe

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Ginhead June 18, 2009

Good soup, but didn't taste the salmon very well (used good quality Alaskan wild caught salmon). And I don't usually salt my foods, but this needed salt. Will probably try again with more salmon, salt and carrots.

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lolablitz April 22, 2009

Really good and really easy. I did fry up 2 slices of chopped bacon and used the bacon grease instead of the butter for the roux. I also added a leftover baked potato with the salmon and peas. Made the perfect amount for two and enough left over for my lunch the next day.

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Aunt Willie June 29, 2008
Chowder of Salmon & Green Peas