Salmon Chowder

This is a dreamy little chowder and will be used again and again. I used fresh salmon: baked it about 10 min at 400--the filet was still raw in the center when I pulled it out of the oven, but it was done enough on the outside, that I could peel off easily the skin.Then I broke up the meat, which cooked the rest of the way in the heat of the soup broth. Fabulous.

This was a really good soup that took very little time to throw together. My one complaint is that it was a bit thin for a chowder, so in the future I would probably puree a few cups of it to make it thicker. The flavors were good, and I was surprised by how well the canned salmon worked. I probably used 5 times as much dill as called for, and a whole 10-oz package of corn.

I like it with a 10 oz can of creamed corn instead of frozen - makes it a little thicker and creamier.

This is a pretty solid recipe and something I will likely make again. I didn't really follow the ingredients list exactly, but instead used a whole small sweet potato, a stalk of celery, a whole carrot, a whole red bell pepper, and half of a large onion, all diced. I cooked all of the vegetables together, excluding the frozen corn, which I added when called for, and I probably doubled the garlic since I'm pretty liberal with it in most recipes. I doubled the dill weed, and used bouillon cubes, so I didn't add salt or pepper and the can of salmon was only six ounces, so I dumped the whole thing in, juice and all (this brand was "skinless and boneless"). The consistency was a little runny for what I expect a chowder to be (I'm used to the gelatenous canned stuff) but I really liked it, all the same. It ended up being really hearty.

I wasn't expecting much using can salmon. This was delicious! The only change I made was adding a little Old Bay Seasoning at the end. I like my chowders a little thicker, so next time, I'll reduce the amount of chick. broth (maybe about a 1/2 cup).

Yum! I followed the recommendation of doubling the potato. Great comfort food in less than an hour. I served with salad and crusty bread. My husband asked for this to be added into our winter rotation of meals.

Very good as written and comes together quickly. I used buttermilk cause that's what I had.

This recipe is cheap, easy, healthy, and delicious- that's 5 stars in my book (even if it isn't fancy). Like the previous reviewer I added more dill and potato, and also added more garlic than called for. My husband, who isn't a huge soup guy, said that this was "really good".

This chowder is so delicious!! I did make just a couple very minor changes- I added the carrots, along with the salt and pepper, to the other vegetables in the beginning to saute (to soften them up a little more), and I also probably doubled the dill. My total time in making this, from the time I started chopping up the veggies until I served the bowls, was about 50 mins., which isn't too bad for a week night meal. Next time I make it, I would also probably add twice the amount of potatoes - but other than that, it was PERFECT! Not too "fishy" tasting, very warm and comforting for a cold night. I will most definitely be making this again!