Salmon Chowder Recipe

Very quick, rich and comforting. But definitely use FRESH salmon and fresh garlic. I've also used 1/2 smoked, 1/2 fresh salmon and the smokiness gave it a wonderful flavor, similiar to a good clam chowder. However, the one big thing I would change about this recipe is to reduce the amount of cheddar to 1 or 1.5 cups, otherwise the original recipe ends up tasting too much like cheddar soup. 1 cup cheese is enough to salt and thicken it nicely. Also, if making for company, I would eliminate the carrots - adds to much chunkiness to a dish that should be creamy and smooth. Also, if just using fresh salmon, add a few teaspoons of liquid smoke for a nicer aroma-- makes all the difference. This soup has been part of our regular rotation and is very healthy and kid friendly. My 4 and 1 yr. gobbles it up.

Great recipe. I made it tastier and healthier as follows: skip the cheddar cheese all together, after the onion/celery, deglaze with a little white wine. Kick it up with some red pepper flakes. Must use fresh garlic and salmon. Don't pre-cook your salmon, there is no need. Add chunks in raw and then let it simmer, they cook very quickly and will also be much more tender in the finished soup. Also use fat free evaporated milk and thicken with corn starch. A splash of fresh green peas and Enjoy!!!

Hello, I gave this recipe 5 stars after modifying it a bit. Thanks to all those posters before me for their advice! My husband now rates my version of this soup ("smoky salmon chowder") as his favorite soup we've tried thus far! The following changes make a "smoky" version of the original and requires liquid smoke. If you don't like that smoky flavor, you might not want to follow my advice. However, if you do like smoky flavor this is to die for! Use: 1 LB Fresh Salmon smoked on the barbecue; use 3-4 cloves of fresh garlic; omit the carrots; double the dill weed; use only 1 cup of real cheddar cheese; and finally, as the soup is finishing add TWO capfuls of Wright's Liquid Smoke into the soup. Serve with artisan bread and enjoy!!

Good, sound recipe. While I expect this recipe works fine exactly as written, I modified a bit to use what I had. Wife and I had some chowder last week from a very respected local restaurant on Cape Cod. She said my improvisation was a step above that. For what it's worth... I eyeballed the quantities for veg prep. Onions, carrots, potatoes, celery were each a bit more than the recipe. Potatoes and carrots were peeled before dicing. The celery I had was an unusual pink Italian with thin stalks. Diced quite small. The celery contributed to a lovely color of the chowder. Ordinary green celery would be fine. I had thawed some chunks of salmon of irregular size, skin on. Used 1.3 pounds. Skin adds to flavor but peel just before serving. Chicken stock is a good base. Did not have quite enough. Could have used just water, or some wine. Decided to add a little lobster broth (Better Than Bullion, Lobster Base). I think this was the magic that kicked the chowder up a notch. Spices exactly per recipe. Good amounts. Did not have canned cream corn nor evaporated milk. For corn, used a leftover half bag of frozen roasted corn. Half went straight in the pot. The other half was thawed briefly, then chopped very fine to simulate the creamy corn. For evaporated milk I used the same volume of cream that was getting old in the fridge. Didn't get to the shredded cheese. This chowder was begging to be eaten. Good luck with your own improvisations.

Substituted half-and-half cream for the evaporated milk, and omitted the cheese. I also used my instant pot to cook all the vegees in 5 minutes. Everything else in the recipe was followed to the T.

Really good! My husband hates any kind of "fish soup," and he had a whole bowl. I substituted cream of mushroom soup for the creamed corn. I used heavy whipping cream instead of evaporated milk. I used 5 cloves of fresh garlic instead of garlic powder and fresh salmon instead of canned. I also added some chopped cauliflower, and then green onions for a garnish. It was delicious and fresh! Served with garlic bread

I used fresh salmon. I only had 16 ounces and so I cooked it at 350° in the oven for 20 minutes, so I could scoop it out in chunks separating it from the skin and then put it in my soup. I used 12 ounces of half-and-half instead of condensed milk. Because I was light on fish I added an extra cup of potatoes. And I had a little bit of corn in my fridge so I added a little bit more beyond the cream corn. I did not add cheese into the soup, but had sharp cheddar cheese on the table for people to add to their bowls as they desired. I also had red pepper flakes on the table for those who wanted to give it a little bit more zing without changing the flavor. It was delicious!

I am pescatarian and was wanting something good, restaurant quality without spending a lot and this fit the bill. Very satisfied with this recipe and have told all of my friends about it. I used a teaspoon of minced fresh garlic instead of the powdered and coconut milk, just 6 oz instead of the evaporated milk and I used fresh corn on the cob, creamed it before adding it at the end of the cook time. I used one can of salmon but also had some fresh and so I used both. I added a little bit more chicken broth because I liked my chowder less dense. I enjoyed this so much. Delicious. I think if I had followed the recipe exactly it would have come out equally as good but I'm very happy with the variations I made because I'm lactose intolerant.(No to the cheese). I love the comments from everyone, it really gave me some good tips and confidence on this new recipes.

I made a number of changes based on other reviews and my family's food issues. I used oil instead of butter, soy milk instead of evaporated milk, and left out the cheese entirely to make it non-dairy. I used malanga instead of potato to avoid nightshades. I used one 14.75oz can of salmon, fresh garlic instead of garlic powder, and left out the carrots. I also used vegetable broth instead of chicken broth. The resulting chowder was very tasty! Even my husband asked for seconds, and he rarely likes soups and stews. It was a little peppery, so next time I may reduce the black pepper by half.

So good! My husband is lactose intolerant so, while I did use a can of evaporated milk (he popped a lactaid tablet) I used vegan cheese which made it a little healthier. I also used 2 cloves fresh garlic along with the powder. I always keep canned salmon on hand from Costco and used up some celery that was looking pretty sorry and would have gone to waste, but didn’t affect the taste of the recipe. A filling, delicious and economical recipe

Excellent chowder even though I didn’t have everything listed. I used the corn off 3 cobs I had, cooked in a white sauce made with butter, flour and milk. Also used fresh salmon which I cooked in the sauce with the corn, then added this to the vegetables and broth. Really enjoyed it.

Had some canned salmon I wanted to use up and came across this recipe. I used my IP for 2 minutes in the "simmer for 20 minutes" part, but other than that I stuck to the recipe and it's mighty tasty! Will do again one day....

I put in mushrooms chopped at husbands request and for the same reason I left out salmon juice. Made exactly like the recipe. He loved it.

This recipe is amazing! We use fresh salmon; remove skin and cut into bite size pieces and Toss in for the last 10 minutes of cooking.

This soup saved me after an injury left me unable to eat solids. The only difference we made was blending it all together (so I could drink it through a straw). It's now my favourite soup ever, even after eating it for two weeks straight!

Made it last night — instant hero status.

Great - didn't change anything and I didn't drain the salmon.

The flavor hit harder than expected.

Loved it, used fresh salmon, and cream,

My friends can’t believe how good it is.