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.
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
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.
So I just made this and it is amazing! I tweaked a few things. I omitted the potato all together (for less carbs) I doubled the amount of carrots and celery. Added a little extra Dijon mustard and herbs. It is so yummy! The fresh dill is the best part!
My husband made this one and we both loved it. Even as a summer soup it was refreshing and filling.
I tried this recipe because I love seafood but can't eat cream-based chowders. Using potato flakes as a thickening agent made me think of potato leek soup, which is one of my favorites. I followed the recipe exactly except for adding a sliced leek with the carrots and celery. It was delicious! I will definitely make this again. Next time I will use more salmon, or buy it without the skin. I purchased 1 pound but by the time the skin was removed, there probably wasn't 12 oz. left.