Couldn't get potato flakes at my grocery store so I used a mashed potato, it ended up being pretty thin, but it as an easy fix using a flour slurry. I kept the salmon out until serving, then let the soup completely cool before adding the rest back in to keep it just cooked. I pulled my salmon out at our medium and it cooked up perfectly while I finished cooking the soup. Definitely a keeper!
From EatingWell: September/October 2009
The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.
27 Reviews for Salmon Chowder
Going to freeze the leftovers so hope it still tastes good.
Ideal for my 5:2 diet.
This is so easy to make. I use the packets of salmon which makes it even simpler. And it's so low cal, too. I like to have low calorie soup around for lunch, and this one is so good. I use the tarragon and chives in mine.
Very Rich and Creamy. I did use leftover mashed potatoes, so it did have a bit of milk in it, and was wonderfully creamy. Also added a bit of chopped spinach which gave it a nice contrast, the milky broth with the chopped green spinach. Will make again!
This is very tasty and easy to put together. I will make it again but with only half the amount of instant mashed potatoes. I made it as written and it was so thick it was more like mashed potatoes than chowder. I had to add two more cups broth to thin it to a normal chowder, but it still tasted delicious and I loved the flavor of the dill in it.