Recipe by hils
"My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious."
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chicken broth or vegetable broth
potatoes - peeled and cubed
dried dill weed
smoked salmon, cut into 1/2 inch pieces
fresh lemon juice
fresh-ground black pepper
half and half
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper.
I bet this soup, when made correctly, is the bomb! The way I made it, bombed! I screwed it up, probably by NOT using fresh salmon. I used canned. So note to self, use fresh salmon the next time.
I am the Salyers' ten year old son and I made this for dinner one night. Every one adored it except my five year old brother. We did not have all the ingredients so I did some minor adjustments.I used evaporated milk instead of cream and we used canned salmon( take the big bones out) with a little liquid smoke.We also did not have any tarragon or white wine.
Enjoy! All 7 of us did!!
Having grown up in the Pacific Northwest, I am an expert on salmon chowder. This is a wonderful, authentic recipe, and I really like the fact that it's "sensible" in fat (as opposed to having cups of cream in it). I followed the recipes as it was written, and was very pleased with the result. A definite keeper!
Rich tasting. Leave out the half & half & the salt. Only cook the salmon 5 minutes or drys out. Use sodium reduced chicken broth is salty enough.
Easy and elegant, although I find it's easy to over-salt this dish. It can vary some in taste each time I make it but it's always good. P.S. If you're looking for a partner dish to serve to guests, try pairing it quiche and crusty bread.
Wow! DH and I loved this. Very tasty and simple to make. I made a few changes: skipped the dill, used low fat evaporated milk, and added corn and white beans.
I made this exactly as written with the exception of not peeling my red potatoes. :-) Served with a tossed green salad and French garlic bread. It was very good, Hils. Thank you from your neighbor on the Olympic Peninsula!
* Percent Daily Values are based on a 2,000 calorie diet.
Mimi's Smoked Salmon Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 205
** Calories from Fat: 85
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