Reviewed: May 18, 2013

Tremendous! When I started eating it I was like, eh, pretty good. By the time I was done, I was like, omgomgomg.

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Reviewer:

brooklynsurecooks

Cooking Level: Intermediate

Home Town: Topsfield, Massachusetts, USA

Living In: Brooklyn, New York, USA

Reviewed: May 8, 2013

I followed recipe EXCEPT: I used skim milk and then thickened the soup with cornstarch (didn't have evap on hand); added a splash of sherry; used 2 14.75 oz. cans of creamed corn instead of just one; used about 3/4 c. cheese; added liquid smoke, red pepper flakes and a bit of tobacco--all to taste; and I used a frozen salmon fillet that I added last and cooked about 5-7 minutes until salmon broke apart easily. Served with fresh French bread and a spinach salad. DEE-licious! My hubby isn't a fan of salmon but I have NO trouble getting him to eat this!

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Reviewer:

Linda

Reviewed: Apr. 30, 2013

This was yummy! I made a few tweaks of my own: fresh garlic, used about 1 cup of parmesan cheese instead of cheddar cheese, instead of canned salmon used fresh/frozen salmon, used half the amount of creamed corn, added 1 cup of fresh/regular corn and thickened with corn starch. Mmm!

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Reviewer:

ashleysb

Reviewed: Apr. 22, 2013

This is a great super easy chowder that tastes great. Perfect way to use up leftover baked salmon! Used fat free evaporated milk and skipped the cheese to make it a bit healthier.

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Reviewer:

brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

Reviewed: Apr. 15, 2013

5 stars! I made this recipe as-is, except that I used fresh salmon fillets and dill and omitted the cheese. My 3-year old had seconds! I was so amazed.

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Reviewer:

orchid_blossom

Cooking Level: Intermediate

Reviewed: Apr. 8, 2013

very tasty, probably could have left out the corn

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arocknrollmom

Reviewed: Apr. 7, 2013

Delicious! I was looking for a different way of cooking salmon to make it stretch further, and decided to try this recipe. It was really really good, and we're even going to make it for company. I used fresh garlic and salmon as suggested, and added the salmon at the end and simmered it for 5 minutes. Then, after the fish was cooked, I removed it from the heat and stirred in the cheese until it melted (I estimated and probably used about 2 cups, and it didn't taste too cheesy to me at all). I also thickened it with about 1-2 T flour. Since I used homemade chicken stock, I waited to add the salt, and probably used about 1/2 tsp or less. Definitely keeping this recipe!

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Reviewer:

ljshrews

Cooking Level: Intermediate

Home Town: Danville, California, USA

Living In: Fresno, California, USA

Reviewed: Mar. 14, 2013

I LOVE THIS RECIPE!! I grilled 2 lbs of salmon with a little salmon seasoning on top. (Chef Prudhomes) We ate about half of it and I used the left-overs for this chowder. So good. I mean I could eat it everyday! Only other difference is I used about a cup of frozen corn instead of the creamed corn. But that's only b/c it was what I had on hand. I'm sure it would be creamier with the creamed corn. My 7 year old daughter even raved about it!

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Reviewer:

LENAMARIANA

Cooking Level: Beginning

Home Town: Hollywood, Florida, USA

Living In: West Palm Beach, Florida, USA

Reviewed: Mar. 13, 2013

Skip cheese, use frozen salmon, add red bell pepper, scallions, basil, and parsley. Could use a little heat next time. Very good!

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Reviewer:

Bilgerat00

Reviewed: Mar. 10, 2013

I followed recipe exactly. Took a LOT longer to make than stated. BOO! I Love Smoked Salmon and this was very smoked salmony we just didn't like it. It tastes exactly as described a smokey salmon chowder. It's not the recipe posters fault it's just our taste buds.

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