Northwest Salmon Chowder
Total TimePrep: 10 min. Cook: 1 hour
Makes8 servings (2 quarts)
Absolutely delicious! Made it last night with salmon stock instead of chicken broth otherwise followed the recipe exactly. Will definitely make again. Hearty, flavourful and perfect for a cool evening.
Great recipe! We have made this recipe several times, just can’t get enough of it! Have shared the recipe with many family members and they all enjoy as well! We use frozen sweet corn we have saved up from summer and I use part evaporated milk for a richer tase. For our honeymoon went salmon fishing in MI and was able to save that for each time we have made this. Thank you for sharing such a delight!
I made an account just to leave a review, because this stew came out so amazing I had to tell the world. We used frozen corn instead of creamed, fresh salmon, and coconut cream/almond milk to replace the half and half, and we didn't have pepper. We loved it so much we will put it on the rotation and have it every couple weeks.
Outrageously good and easy to make--I've probably made it 20 times. It's awesome as-is, but you can lighten it up a little by using milk instead of half & half and by using regular corn instead of cream-style, and it's still great. (I've also made it using homemade creamed corn--Mark Bittman's recipe--and it came out super-outrageously-and-decadently-good.)
The best I have ever tasted! I used condensed goat milk instead of half and half because it doesn't make my stomach swell like cows milk does. I will definitely be making this again.
This is a wonderful recipe. When I gave up eating shell fish, clam chowder was out and I was bummed until I found this recipe. I have used it for !any years. Having dairy allergies though I substituted with coconut milk. Nothing else was changed. It is delicious even with the coconut milk. Thank you for a wonder recipe!
I have been making this soup for 25 years! It's awesome. I do double the cut up vegetables.
I made this last week and didn't change a thing. It was amazing! I am making again today and I will only use 1 tsp of salt instead of 1.5 tsp of salt. The friends I shared this with couldn't stop complimenting me on how delicious it was...definitely a keeper.
OK, but rather than using chicken broth, I made a quick fish stock using shrimp shells and the bones from the salmon, instead of heavy cream, I used half-and-half, instead of pre-cooked salmon, I put raw salmon in at the same time as the corn, and in addition to fresh dill (more like a tablespoon), I also added some fresh fennel fronds (about a tablespoon as well. I also gave it a "float" of sherry to finish it off.
Perfection! I didn't change a thing! Even my picky husband loved this!