Excellent thick & creamy chowder! I did alter the recipe a little. I fried 3 slices of bacon & used the bacon fat & a TB of butter to saute the onions,celery & 1 clove of garlic while the lge sauce pan boiled the potatoes & carrots. I drained & saved the potato water & added all the vegetables together in the saucepan. I added 1 cup of potato water back in w/the 2 cups of chicken broth & let the vegetables simmer together. I had 2 leftover halibut steaks that I added to the small can of salmon & tore into small pieces & also crumbled the 3 bacon slices. Served w/sour dough bread & fruit. Very filling & oh,so good! Thanks,Gigi! And,thanks to Arctic Mama for serving it to her Hoosier family!
This was a great and quick dinner! I did use evaporated skim milk, left out the celery (didn't have any) and used fresh garlic instead of garlic powder and fresh cooked steelhead instead of canned salmon. I also sauted the onions and garlic in olive oil instead of butter and left the salt out. It was FABULOUS!! Definitely will be making again!
I've made this recipe many times..for friends and tomorrow I'll be making it for a party..it's a keeper, it's also so easy and quick! I too agree that the serving size is probably more like 5/6.
My salmon chowder recipe! I used frozen cubed hash brown potatoes to save time and it works very well. Different cheeses work well, use what you've got.
Halved the salt, used nonfat evaporated milk, and eliminated the cheese. My god, this was so good! Hoping it freezes well...
This was great! I don't like thick fish stews but this was an exception. I will definitely make this again. I did make some changes to it though that I was very pleased with. We'd bought a whole salmon from a fisherman. I had made fresh salmon stock and we also have lots of nice fresh salmon instead of canned. I used 2 cups of fresh salmon instead of canned, and 2 cups of fresh salmon stock instead of chicken stock. I don't know how this recipe tastes using canned salmon or chicken stock, but the changes I made were really good. I guess I'd suggest using fresh salmon if you can afford it, and also use fish stock to see if you like it instead of using chicken stock or another kind. I wanted my version of this stew to specifically keep the salmon flavor.
I haven't even served this yet, but the tasting in delicious!! I followed the recipe to a T and it is so good. The flavors are just right, none too strong, and for a rainy day in Florida this is a perfect supper. I had half a salmon fillet leftover from the other night and it was just the right amount for the chowder. Thanks, Carole in Orlando
I needed a quick supper and happened to have everything I needed to try this soup. It is fabulous! I only substituted a little: fresh garlic, almond milk, and tarragon (which I had on hand and goes so well with fish). I will definitely be making this every winter 2-3 times or more!
Made as directed using the Chicken broth. Turned out just perfectly delicious!!
Very good. I made the recipe as directed except for subbing chedder cheese. I had a hard time tasting the salmon. Next time I would try frsh salmon.