Reviewed: May 3, 2012

Really enjoyed this. Only change was that I left out the salt as the smoked salmon has enough in it already.

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Reviewer:

jcinaz

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Cooking Level: Expert

Living In: Lake Havasu City, Arizona, USA

Reviewed: Mar. 11, 2012

Overall, average recipe. I and two kids said it was OK, but the third wouldn't eat more than the first bite. I attempted to do a half recipe, which probably resulted in too long of a cooking time for the amounts. As such, it was pretty thick at the end. Nonetheless, I think it was probably close to the intended taste. The tarragon taste was relatively strong, and I think this was the biggest turn off.

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Reviewed: Mar. 4, 2012

This was the best chowder I've EVER had! I didn't put the wine in because I didn't have any and I threw in about 1 1/2 cups of chopped bacon. We all thought it was worthy of being served in an upscale restaurant. WOW!

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Reviewer:

wildpalm

Reviewed: Mar. 2, 2012

Fantastic! I followed the recipe exactly and was very pleased. The only change I would suggest is to cube the potatoes to 1/2-3/4 inch cubes rather than 1 inch. Loved it!

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Reviewer:

JellenDavis

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

I made this with homemade smoked whitefish instead of salmon. I didn't have any half-and-half, and substituted an equal amount of 2% evaporated milk which worked perfectly. If you are using a milder fish (we used pollack), I'd change the seasonings a bit. The herbs overpower the fish. Next time, I'll cut out the dill and tarragon.

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Reviewer:

TINASQUIRREL

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

"EXCELLENT" MADE TONIGHT FOR FAMILY IT'S BEEN REQUESTED TO ADD TO THE MONTHLY MENU GREAT TASTE THANKS SO MUCH FOR SHARING LOVE IT

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Reviewer:

JOANNEH2

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Reviewed: Jan. 3, 2012

It’s important to note that this is a heavily Cajun flavored soup. If I were judging this for its Cajun flavor, I would give it a perfect 10. It tastes likes it’s loaded with spicy smoked andouille sausage. Unfortunately, I have to be in the mood for a Cajun dish of this caliber and that's not what I had in mind when I set out to make this. I love smoked salmon and was hoping for a recipe that highlighted the delicate and wonderful flavor of a good quality smoked salmon, not cover it up so you can’t taste it. Sorry, just not a combination that worked for me.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Dec. 23, 2011

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. The end.

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Reviewer:

Mimi

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 18, 2011

Fabulous recipe! I also left out the salt, and added the hot sauce at the table. Don't scrimp on the full fat half and half, fat free would not give it the same wonderful consistency. Kids and adults alike all enjoyed this. This is a perfect chowder for a rainy Pacific Northwest day. Thanks for sharing!

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Reviewer:

blcolley

Reviewed: Sep. 27, 2011

Great jumping off point for whatever seafood you've got on hand. I added a carrot, jumbo prawns, and used Blue Russian potatoes in it and it was fantastic. Thanks Mimi!

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