This was great. I even had to use 2 cans of salmon (6 oz each) instead of fresh. Otherwise, I made this as written and will be making it again.
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.
26 Reviews for Salmon Chowder
I use a thickener called Veloutine (by Knorr, I think). It comes in a brown and white form, and is made for thickening soups, sauces and chowders, etc. Works very well.Made with rice flour & potato starch.
Lovely soup. But did anyone mind the powderiness of the instant potatoes? I'm wondering whether there's a solution, or whether I should just cook some chopped potatoes in the broth first and use my immersion blender.
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.
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!