Pretty good. Made this for dinner tonight. I'm not a fan, so I'd give 3 stars for that reason alone, but am not going to dock a recipe its worthy star just because I didn't care for it (there's nothing wrong with hils' recipe; it's just not my thing, I guess) so I am awarding 4 stars. Because I only had 2 (14.5) oz. cans of chicken broth on hand, I decided to scale this to make 5 servings (in this case, I should have used 3 3/4 cup broth, but didn't want to waste the 1/4 cup that was left, so I used all 4 cups of it). I could only find a 4 oz. package of smoked salmon (Jim Beam brand), so I didn't use the 5 oz. called for. My only other change was adding 1 small carrot (chopped) to my chowder simply because I had it on hand and wanted to use it up. I used a good 'ol russet potato and a good quality smoked Spanish paparika (purchased at my local spice shop). My choice of wine was chardonnay. Served in sourdough bread bowls (thank goodness for Panera Bread Co.!), this was a hearty and warming meal. I'm sure this would be good topped with seasoned oyster crackers too (yum!), and if I had them on hand, I would have. Even though this is not for me (and my fiance is not a big fan of chowder anyways), I am glad I gave it a try. The smoky flavor was the best part, so don't skimp - use real smoked salmon! Thanks for sharing your authentic recipe, hils :)
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