Rating: 4.64 stars
118 Ratings
  • 5 star values: 87
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.

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  • Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.

  • Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.

  • When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

Nutrition Facts

274 calories; protein 18.9g; carbohydrates 28.4g; fat 10g; cholesterol 48.2mg; sodium 640.7mg. Full Nutrition
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Reviews (121)

Most helpful positive review

Rating: 5 stars
03/06/2007
WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum! Read More
(40)

Most helpful critical review

Rating: 1 stars
05/17/2011
Not like Mom's Read More
(5)
118 Ratings
  • 5 star values: 87
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/05/2007
WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum! Read More
(40)
Rating: 5 stars
01/22/2007
Very thick tasty chowder. Didn't see green onions in the ingredient list though it says to add them at the end. I used frozen corn rather than canned and a full can of evaporated milk. Also it would serve no more than 4 to 6 at least in our house. As one reviewer suggested this is excellent with the Cheddar Bay biscuits found on this site. Also I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato. Read More
(31)
Rating: 5 stars
12/11/2006
This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken it up just a bit. However I will make this again! Read More
(29)
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Rating: 5 stars
02/22/2007
This was so easy to do on a weeknight after work. Can compete with restaurant chowders. I was skeptical to use a packaged scallop mix, but it turned out great. The recipe does not make it entirely clear....but DO add the seasoning pack with the dried potatoes. My only suggestion is to use fresh dill and triple the amount. It gives the dish a great depth and flavor. My husband likes it even better the next day with a french bagette for dipping. Read More
(20)
Rating: 5 stars
03/22/2007
I altered this recipe a bit. I used leftover cooked potato cubes instead of scalloped potatoes added 2 tbsp. of flour to thicken the soup slightly frozen corn instead of canned and I did not have evaporated milk so left that out too. It was very good even my kids liked it. It's a great way to use up cooked salmon and potatoes. Read More
(17)
Rating: 5 stars
08/09/2005
I just about passed this one up due to the packaged potato mix. Glad I didn't. We had put a large salmon fillet on the grill the night before and I had a few pieces left. I did not have evaporated milk or dill. (I did have a box of sour cream and onion potato's... which has been in my cupboard forever because of my distaste for processed foods) Still the soup was one of the best I've tasted and absolutely the best I've ever made. Very impressed. Read More
(16)
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Rating: 5 stars
05/08/2003
Living in ak. we get a lot of salmon. this is a out standing soup.Thanks Read More
(14)
Rating: 5 stars
06/05/2007
I would have sent a photo but it was all gone before I remembered you needed a picture. This is a wonderful simple and versatile recipe. I made only minor changes at least I thought they were minor. I used homemade fish stock rather than chicken broth. I don t know that this made a big difference but I used a halibut frame and the usual veggies etc. to make the broth. This is something we keep in the freezer so if you don t have it no big deal. The other change was using fresh dill as suggested by another reviewer. One final change might have been the salmon used. Being the season I bought fresh Copper River salmon. I suspect that any fresh salmon would be as good. I plan on trying it with farmed Atlantic salmon just to see how it is. I really think you could use almost any seafood for this but what a great way to use small salmon chunks! Read More
(13)
Rating: 5 stars
04/03/2006
Hey chowder lovers...don't look any further. You won't find a better more upscale restaurant chowder recipe anywhere! This is to die for!! I did break up the dried potatoes a little and because I didn't have evaporated milk or whole milk instead I used 1 1/2 cups of fat free half and half...excellent! Just don't let the half and half come to a boil. Thanks Chris for sharing this wonderful recipe with us. Read More
(12)
Rating: 1 stars
05/17/2011
Not like Mom's Read More
(5)