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Showing 1-4 of 4
on May 20, 2010
We liked this - it was a tasty and easy way to use up leftovers. The only reason I'm not giving it 5 stars is because the time it takes to make it was a LOT more for me. It took a little over an hour from start to finish. That said though, the flavor was WONDERFUL, and it is something I'd make again when I have leftover salmon. I made some changes based on personal preferences and availability of ingredients. I used the bottoms of green onions to soften with the celery, corn instead of peas, twice the amount of pepper, and left out the dill. I did put in some parsley, and since the soup was not thick enough (for my tastes) I added some cornstarch. Oh, and I did leave out the swiss because I didn't have any. Thanks for this recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 12, 2009
Made this last night. Only had red potatoes on hand so I left the skins on. Didn't have cheddar so used all swiss. Used skim milk and it still tasted nice and rich--I'd make salmon just to get the ingredients for this soup--my DH and I really liked it! Thanks for a nice change on leftovers.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #339672
on July 29, 2008
Really good chowder - inventions often turn out better than formal recipes! This chowder is very similar to a salmon hotdish we make with mashed potatoes, cheese, and a white sauce. All in all, a good combination. I had to serve the shredded cheese on the side because we couldn't all agree on it; but it was good with or without it. This recipe made our leftover salmon into something that everyone wants to eat! Thanks for sharing your idea.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 06, 2011
Rich, thick and delicious--a VERY filling chowder. For me, the boil/reduction time took more like 15 minutes, (definitely not 3); so I agree with the first reviewer that the whole meal was ready in about an hour. Still no reason to give it less than 5 stars though, because the flavor was amazing. Substitutions: I used canned corn instead of peas, which added a nice sweetness; and I was out of dill so I used parsley. I used a little more salmon, in bigger chunks, and a little less potatoes, in very small chunks. I also added a couple pinches of paprika and a bay leaf, and a little more pepper than the recipe specified. Served with some homemade sourdough rye, and DH loved this stuff! An excellent way to use leftover salmon.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (367 g)
Servings Per Recipe: 6