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!
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.
28 Reviews for 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.
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!