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Salmon Chowder

September/October 2009

Your rating: None Average: 4.1 (139 votes)

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.



READER'S COMMENT:
"Amazing! I used mushrooms and mashed lintel beans as well, plus some canned salmon and my own mashed sweet potatoes (no sugar). So delicious and thick. It looks and tastes like Christmas morning! "
Salmon Chowder Recipe

25 Reviews for Salmon Chowder

09/16/2013
Anonymous

Can I use only canned Alaska salmon?

Comments
09/16/2013
Anonymous

Can I use only canned Alaska salmon?

Comments
03/24/2013
So tasty!

Love it! I used leftover broccoli instead of cauliflower, and added a little leftover corn. Perfect! Cheated a little, and added a tiny bit of cream to make a pretty swirl on top of each bowl. My hubby loved it! What a great recipe!

Simple to make!
Comments
11/09/2012
Anonymous
Salmon Chowder

Another tweak. Used the Idaho instant potatoes with sour cream, bacon, etc., leftover salmon from the grill and 2 1/2 cups of frozen corn kernels instead of cauliflower...it's a keeper. Rich with no heavy cream calories.

Easy and quick
Comments
09/07/2012
Pretty Good

This recipe was pretty good. I really liked the flavor the mustard added, it complemented the salmon well. I've never thought of adding mashed potato flakes to thicken a soup, it worked really well! I used potatoes and peas and extra carrots in place of cauliflower because of taste preferences.

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