This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock so instead I used two cans of chicken broth. The only other change I made was that I backed way off on the pepper and the dill only a teaspoon each. (To each his own.) This turned out very well very rich full bodied flavor and very satisfying. The flavors of the bacon veggies and salmon all came through together without needing so much spice otherwise I would have given it a 5. I will put this in the rotation and the only change I would make would be to use the fish stock. Wife was happy and said to put it in the "do again" file. Thanks for the recipe and thanks for THE ABSOLUTE BEST cooking website.
This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock so instead I used two cans of chicken broth. The only other change I made was that I backed way off on the pepper and the dill only a teaspoon each. (To each his own.) This turned out very well very rich full bodied flavor and very satisfying. The flavors of the bacon veggies and salmon all came through together without needing so much spice otherwise I would have given it a 5. I will put this in the rotation and the only change I would make would be to use the fish stock. Wife was happy and said to put it in the "do again" file. Thanks for the recipe and thanks for THE ABSOLUTE BEST cooking website.
Loovvved this recipe! Used chicken broth instead of fish broth and a few extra of some of the veggies but followed the spice ratios etc. We were going to give some to our upstairs neighbor for lending us a corkscrew... but can't bear to part with one drop!
This makes a really large batch and I didn't have some of the ingredients. Plus I wanted to use some left-over salmon I had made a couple of nights ago. I also used chicken broth as many other readers had done. In addition I had the dill weed but it didn't seem appealing so I substituted it with freshly chopped kale which really was superb. The recipe offers the option of adding wine and lemon. I did this and found it really improved overall taste. Here is the ingredients I used which turned out excellently: 5 slices bacon 1 lrg onion carrots 1/2 cup water chkn broth sea salt pepper 1 cup kale 4 red potatos sliced 1 cup butter 1 cup flour 1 pint half-n-half 3/4 wine 1/4 lemon 1 pound left-over salmon Really was an excellent chowder. Thanks for sharing!
Loved loved LOVED this! So did my neighbors who asked for the recipe. I made a few changes: It says to add 1.5 tablespoons (!) of freshly ground black pepper. Thinking that had to be a mistake and fearing ruining the recipe I used only about one teaspoon and after the taste test didn't feel the need to add more. To cut the fat instead of 1 cup of butter I used 1/2 cup of Earth Balance (vegetable oil product that tastes remarkably like butter) to create the roux. If you do this the roux will be too thick to pour and you ll need a BIG skillet and will need to gradually add a lot of the milk until it s a consistency that you can add to the soup. Instead of milk I used half 2% milk and half 1/2&1/2. I did use the (optional) white wine. That s an absolute must! Note-the recipe says it makes six servings. It was more like a dozen servings!
This was awesome! I wanted to make this for dinner but knew that I would be short on time in the evening so I tried it in my slow cooker. I cooked the bacon onion & celery in a pan as directed then added it to my slow cooker with the water chix stock that I subbed for fish stock and spices. Once that mix had a chance to heat up I added the roux gave it an hour or so to thicken then threw in the remaining ingredients of Salmon corn etc. I like my chowder w/ a wee little kick so I also added a little cayanne pepper & paprika. The finished recipe made a ton of chowder... more like 10 - 12 servings and was a huge hit with my husband & bro-in-law.
I did a little revising and knocked out tons of fat and calories. Left out the butter and added a can of 1% evaporated milk. This is a winner and is now a staple in our freezer.
I cut this recipe in half and it made a whole lot. It was very good and my husband hates salmon. He said it was REALLY good even after he found out what it was. Restaurant quality!
I personnaly would have given it a five but the husband said it needed more salmon ("where's the fish" he says). Next time I make it I will probably use less bacon more salmon but otherwise it was perfect.
amazing chowder. would definitely make again. was a great use for the smoked salmon I received over xmas. made a half portion and was tons. froze well. dont know how often I will have smoked salmon so I would like to try this with another type of fish as well.
I'd neglected to read the comments before making it so I ended up with more chowder than my family can eat - or wants to eat. I should have left out the lemon juice. It made the soup a little too sour. No one in my family liked the chowder and at least one member refused to eat it at all.
