33 Reviews of Salmon Chowder

From: kestrel

On Jul 25, 2003

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.

From: carole in orlando

On Jun 22, 2003

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

From: Daydream

On May 4, 2005

We enjoyed this tasty, easy-to-prepare, creamy chowder. I was out of celery so subbed with red bell pepper, and I used a tablespoon of chopped fresh dill rather than dried. We sprinkled freshly grated parmesan cheese over each individual serving, rather than stirring cheese through the soup (because my son hates cheese). I also tossed in a handful of chopped parsely at the end. I consider if I had made the recipe just as written it would also have been delicious. I will add, though, that unless feeding small eaters, I cannot imagine this serving 8 people. Thanks for posting!

From: Jeff McDonald42

On Nov 8, 2004

Great recipe. Used no fat cheese and no fat evaporated milk. Easy and quick

From: Sasha Hale

On Oct 26, 2004

This was very easy and quick to put together. The whole family loved it. Thank you so much.

From: Chef #223426

On Sep 9, 2005

Delicious!!!I didn't have evaporated milk or cream style corn, however, I did have cream and frozen corn kernels, which I substituted and it turned out great. It fed two of us for two main dishes. I love soup so I'll definitely be making this again. Oh, I also used leftover salmon rather than canned.

From: Babcie

On Dec 10, 2004

This is absolutely delicious. I had two small salmon filets in the freezer. After thawing them, I poached them in the chicken broth called for in the recipe, removed them and strained the broth and used it as directed in the recipe. Very good for such easy preparation.

From: Chef-Boy-I-Be Illinois

On Jan 22, 2008

I love soups and stews when it's cold out. And since salmon is a healthy choice and I just happened to have a couple of leftover salmon fillets from previous meals in the freezer, I gave this recipe a go. I'm glad I did! I used fat free evap milk, about 1 cup dry white wine, and forewent the cheese since my partner found out his cholesterol was high. However, I think the cheese would have made the soup creamier and tastier Oh, and the leftovers were still as tasty 3 days later.

From: Messy44

On Aug 26, 2007

Very nice. DH says 5 stars! Good flavor, easy to make and a great use for salmon. Made a few changes based on what I had on hand. I used fresh garlic instead of the powder and added 2 bay leaves. Also, I used some left over fresh salmon that we had last night, just flaked it and removed the bones. Next time I will double this as we only have about 1 bowl left over. Thanks, Gigi.

From: Lucahjin

On Aug 5, 2007

I had some salmon filets that I wanted to do something different with. This was EXCELLENT. The only thing I changed was to add a dash of cayenne pepper ( we like heat ) and I used half evaporated milk and half cream for a bit more richness. It was FANTASTIC! I'm going to make another pot this week to freeze! Thanks for the great recipe!