Salmon Chowder

I made this today for the Fourth of July. It will be my tradition to do so from now on.

• pjglick

• Dallas Texas

• 7/5/2020

Made the recipe exactly as written, except saved the bacon-adding until the end, as others complained about it becoming soggy. That part worked, and the flavor was ok, but even though my soup never came to a boil (watched it carefully), it curdled (before adding the lemon juice. Very disappointed because the reviews made it sound exceptional.

• connjohn

• Idaho

• 2/25/2019

Just love this soup! Made it as is and it is delicious. Tried it with cooked leftover salmon (added at the end just to warm up) and it was delicious as well.

• ccva

• Alberta, canada

• 9/6/2018

Perfect creamy chowder.... Added extra milk and cream to the left overs...not enough broth (I like broth). Consider croutons/good bread/oyster crackers...Cut salmon into smaller chunks--1 inch OR LESS. Super fresh fish rules, but this is a good way to get rid of fish that is at 75% or (maybe) even 50% (?) freshness...

• petemoe

• Orcas Island WA

• 12/12/2017

Excellent. Very flavorful, filling and adorable to your tastes. It's especially good for people (like my husband) who are on the fence about salmon. I replaced the bacon, corn and red potatoes with turkey bacon, celery and Japanese sweet potato to get a terrific soup that exactly matches our tastes

• rieweeg

• Sacramento, CA

• 9/26/2017

Have made this many times, and passed the recipe along to friends. It's a favorite with in our circle of friends that fish in Alaska. I followed the recipe the first few times, but now usually just use milk and not the cream. For us, it doesn't need it. Often, I deglaze the pan with white wine after the scallions.

• Anonymous

• Tacoma, WA

• 8/25/2017

Very nice. Lighter than most chowders, and very "full" of food - not a ton of extra broth sitting around.

• fintzu

• 5/16/2017

This was an excellent chowder. Only revisions would be to leave out the bacon (unless you like limp bacon), I added carrots, chicken broth & extra corn. This will be in my rotation for taking lunch to work.

• jrnalls

• Richton Park, IL

• 3/2/2017

This recipe was excellent, I will make this again & again. However, two changes; the bacon was limp and should be left out of this recipe, and I added chicken broth along with the milk & whipping cream. All the suggestions are extremely helpful, I never make a recipe without consulting the reviews first!

• jrnalls

• Richton Park, IL

• 2/14/2017

This soup was delicious. In the interest of lower cholesterol, I reduced the amount of bacon and used fat free half and half in place of milk and cream.

• jacqualin

• CCrrozet, VArozet

• 1/13/2017

Alright, so Salmon soup? Never thought of fish soup being delicious but with the few additions I made it was delicious. We used canned peas instead of corn, doubled the garlic, and used turkey bacon instead so not much fat and had to add olive oil. Once the milk and cream were added it seemed that it was not enough so I added about 2-3 cups of vegetable broth, eyeballed more cream, added more of the spices in the ingredients, and doubled the lemon juice from a fresh lemon. I cooked some mushrooms and onions on the side to add to my bowl as well (my kids don't like them) This was so mouth watering and surprising. I really couldn't wait to eat the left overs and the best part is my kids ate it to!(without the mushroom and onions)

• sheenamcollins

• Utah

• 1/9/2017

Ours was 4-star because we added port!

• tidmeow

• Connecticut

• 9/19/2016

Love. This. Recipe. I used redfish because it's what we have in the freezer from a fishing trip.

• moonmooring

• Ozarks

• 7/19/2016

This recipe is excellent . Savory and delicious, without the need for any changes, with the exception of the following: (a) I am not a huge fan of cream in my soup (subject I know, but makes me queasy and kills good flavors), so you can absolutely leave out the cream, or put a splash in and just forego the rest and (b) salt the salmon beforehand; otherwise you get a lovely full flavored soup base but salmon pieces that are not similarly sufficiently seasoned.

• lina5

• San Francisco, CA

• 5/31/2016

I thought this was very good. I did add some fresh dill and more of the crumbled bacon at serving. I also added the salmon at the very last, by itself, for just a minute, until completely pink, not opaque, AMAZING! Not fishy at all, and I don't like salmon normally because it's so oily, thus more fishy taste..... I wouldn't know it was a fish chowder if I hadn't made it myself... haha.

• chefjeanne

• North Oregon Coast

• 4/6/2016