Salmon Chowder

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.

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! "

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18 Reviews for Salmon Chowder

03/17/2010

Anonymous

Anything that can get my husband & I to eat salmon is good. We have only used canned red salmon in the past......this was a good induction to continue further with fresh, and actually the salmon tasted very much the same. It was flavorful without being overly fishy. That being said, I thought the chowder was good - my husband thought it was excellent, eating 2 "chowda" bowls full & taking the rest to work the last night. I was very thankful to the reviewer who explained how they peeled the skin off the salmon - great suggestion & I used it since many of us aren't use to prep of salmon.
I used 2 half pound wild red sockeye fillets and would not have changed anything else.......my rule on first time recipes, however the chowder was sooooooooo thick that I had to add about a cup of milk. We like bisques, chowders, creamy soups, but this was unbelievably thick. I Can't belive anyone had thin soup! Next time I would cut the potato flakes down to maybe 3/4 cup. And I will make it again if my husband craves it.

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02/17/2010

Anonymous

I cut the salmon into small half inch cubes and browned them first with some oil, salt and pepper, then I removed the pieces and continued with the soup as described.
I returned the salmon (and the drippings) into the soup just a few minutes prior to serving. The soup was very good.
But when I had the last cup the next day, I added a splash of Sherry - It was even more delicious!

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12/27/2009

Anonymous

Not all chowders are thick and creamy, I've had fish chowders prepared by German cooks that were quite soupy, but still very good. You most likely did not add enough instant potatoes to the mixture, in which case, you could have cooked up a small batch of instant potatoes on the side and added as much as necessary to get the consistancy you desire. Or, what I like to do, especially with chicken, turkey, or beef noodles, is have a nice pot of mashed potatoes to go with it, a big pile in the middle of a soup bowl with the noodles dumped all over it. Real See-food Diet, eat all the food you see!
Also, this was supposed to be a low-cal dish....aw what the hey, pass the spuds, Ethel!

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11/23/2009

Anonymous

I just whipped this up about 20 min ago, it's almost thanksgiving and I really don't have the time to make a full meal so this recipe was perfect. The fresh herbs really brighten up the flavor! I've never used instant mashed potatoes but it gave the soup a really nice flavor and the thick texture I am used to in traditional chowders. I used salmon fillets and chopped them up before adding it to the chowder and I also used cauliflower that had a garlic sauce in it for extra flavor. Quick, easy and yummy!

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10/25/2009

Anonymous

This recipe is awesome...we've made it at least four times since the magazine was delivered to our house! Adding a bit more Dijon gives it more flavor. (This is coming from someone who HATES mustard too! :) We also use over a pound of salmon when making this. If you buy Salmon with the skin on it, saute the salmon first in the oil for 4-6 mins skin side down and then remove from the pan...skin peels off easily. Then saute carrots and celery in the pan without cleaning it. Actually gives the soup even more flavor! Yummy! My teenage daughter is ordering this up weekly...she eats the leftovers after school and wishes we had more! The 1/4 cup of fresh dill makes it wonderful! Note: we use the mashed potato flakes to make this...use a bit more if you want it thicker. Bought them just for this, as we normally don't eat mashed potatoes!

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