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I found this took much longer than 10 minutes to prep. My DH liked this Chowder but I didn't care for it that much. I guess I just prefer a different style. I prefer a light broth type instead of a thick stew. I did make some changes. I used fresh salmon instead of canned, which I think was nicer. And I used salmon broth that I had made, instead of chicken broth which I also liked. It gave the chowder a nice salmon taste. I did like using the fresh corn that was suggested in the recipe. That was a nice touch. And I think I'll use that idea again when I make a different version of Salmon Soup. Just not a chowder next time.
Absolutely delicious! Getting colder here now and theres nothing I like better than a good hearty soup with crusty bread rolls. I used a tin of whole kernel corn instead of the craem style but other than that follwed the recipe to a T.
This was such an easy and delicious chowder. I used left over salmon from the other night and used a little more garlic, chicken broth for the water, half-n-half for the milk and fresh corn off the cob...Fabulous!! Thank you for an easy and great tasting dish!
Excellent flavours but the prep time, for me, is much greater than stated.
Delicious! I made just a few small changes -- used veggie broth instead of chicken, olive oil instead of butter, frozen niblet corn instead of canned cream style corn. I used a pound of fresh atlantic salmon, cubed, instead of canned fish. I also added just a bit of cornstarch to thicken it up. I don't think any of these changes really altered the chowder as a whole. It was divine. Thanks, Izzy.
Simply wonderful and considering how easy it was to prepare, I am really surprised! I made as directed, using skim milk and yellow squash for the zucchini. The added butter to the bowl is the crowning touch! Don't forget to add the extra butter. I love Izzy's recipes! Thank you so much for posting this one, Izzy Knight!
This was hearty and tasty. I used dried dill weed and Cajun seasoning in place of the salt. I also used a piece of fresh salmon instead of canned. The chowder didn't taste fishy at all. I think this recipe could benefit from a little added kick or flavor. Thanks Izzy.
I too found that it took a little longer to make than I had anticipated. Must be from all of the chopping required. But...It turned out quite good. I substituted the canned salmon for fresh cubed salmon,halibut & small scallops. It made more of a seafood chowder that was quite yummy.
Excellent job Izzy! I did make a few changes due to items on hand and personal preference. I used 2 cloves of garlic, 1 can roasted garlic chicken broth and no water, dill weed (no seed in my pantry), fresh salmon that I hot smoked over apple wood, I used the full amount of milk plus 8 oz. heavy cream, frozen corn, dried parsley and 1/2 teaspoon Cajun seasoning. I did not top with butter since I added the cream. This stuff is dangerous as I wanted to keep eating it. For those of you that do not have or use Cajun seasoning I generally substitute it for salt. It is not hot but will enrich any dish. It took about 90 minutes total time, but was well worth it. Thanks again Izzy.
OK, Izzy you're the winner! This is the BEST CHOWDER I have every eaten. I didn't change a thing other than I used 1/2 cup half and half and I used a piece of fresh salmon I had, which I sauteeed in some garlic and herb butter and then added. I used frozen organic corn. I think this is better than any clam chowder I've eaten, and much better for you. Thank you for a wonderful recipe.