This recipe was great, even with some of the healthy changes I made! Insead of conventional butter I used Earth Balance, I used veggie broth rather than chicken broth, I also opted for skim evaporated milk and wheat gluten in exchange for the regular evaporated milk, and used a couple tablespoons of nutritional yeast instead of cheese along with many of the suggestions offered by others (namely, the fresh salmon and addition of liquid smoke). And since I didn't have any dill, and I'm not sure if I'd particularly like it with dill, I used fresh basil from my garden to top it off. Thanks for the recipe, it's definitely a keeper!

Excellent and EASY! I did use only 1 can of salmon per other reviews and agree 2 cans would have way to much.

This was REALLY good! My 6 yr old daughter ate it up and said she really liked it. I put too much salmon in it (my fault) so next time I will cut back. I did add smoke flavoring to the salmon also. Very good!

This is a great soup if you are looking for something a bit different from your tomato based or vegetable soup. I used premium red salmon and a lot less than called for in the recipe. Make sure your potatoes are cooked before proceeding with next steps or you may have to fish them all out and microwave them before returning to the soup like I did! Kids enjoyed it. This is a tasty, hearty and healthy soup. Thanks for sharing the recipe. I will definately make again.

This recipe was excellent. Our family used a bit of extra onion and carrots, and omitted the pepper and dill weed due to personal taste. We made a few minor modifications to fit what we had on hand. We used cooked salmon filets instead of canned salmon. We marinated the salmon filets in lemon juice, then cooked them with a bit of butter in a skillet and deboned the salmon before adding it to the chowder. We substituted regular 2% milk for the evaporated milk, and precooked frozen corn for the creamed corn. We cut back the cheese to only 4 oz (1/4 lb) and added about 6 oz of chopped imitation crabmeat. The kids loved it!

I made this chowder last night and loved it. The only changes I made was to add a small amount of flour to make a roux after I sauteed the onions, celery and fresh garlic. I added 3 cups of chicken broth and added the potatoes along with the seasoning and cooked it for 20 minutes. I omitted the carrots but added more corn. Then used non-fat evaporated milk. Perfect! Thanks for the recipe.

Made this recipe for first time and it was good, not great and not recommended to eat leftover the fish just becomes to "fishy" Will make again but not a lot

This was one of the best chowders I've ever eaten and will definitely be making it again!

Picky kids liked this one too. I did alter the recipe slightly. Instead of canned salmon, used 4 oz of smoked and about 8 oz of fresh cubed up and added once potatoes were cooked. Simmered until opaque then added only 1 cup of cheese. Will make this again.

This recipe would have turned out good, but the milk curdled. Once I added the milk and cheese I left it on the stove to warm through as the recipe suggests. It got too hot and started to bubble, and then the milk curdled. I tried adding corn starch to thicken it back up, but it didn't seem to help much. I did like other reviewers said and used fresh salmon, added broccoli and mushrooms, omitted the corn, and only added about a cup of cheddar cheese. Based on how the soup tasted, even with the milk curdling, I will try to make this soup again. Remember to keep the heat very low when you add the milk!!!!

Incredibly easy and DELICIOUS!! I served this on Christmas Eve with nice hot bread. I used fresh salmon. I loved this and will make it again and again.

This is a really yummy soup. I was inspired to make this soup after having it at a dinner in Park City and this version was really close. To make it healthier and a little more like the one I hade in Park City, I omitted the cheese and increased the chicken broth to 2 cups. I also used freshed salmon that I cut into cubes as well. It tasted really close to what I had in Park City. It's a keeper! (Oh, I also didn't have dill so I substituted a pinch of dried basil and thyme and it was still good!)

Great recipe. I like my chowders hearty and chunky, so I chop things kind of big. I used purple, red, and white potatoes to add color, and I also added brocolli, white wine, and red pepper flakes. Easy and delicious. Thanks.

Fantastic meal. I can change it up with various veggies from the CSA (community supported agriculture). My hubby who doesn't ask for fish dishes asks for this.

This recipe is one of my family's favorites. It is so easy to make, and it is a great way to get rid of salmon leftovers. The only problem is there are never any leftovers!

Loved it. Husband really like it. Used canned salmon..but per other review input, I used only 1 can. Initially I thought I should have used both cans, but as a leftover..the tastes had melded more and I'm not sure I would add the extra can? Actually thought it was better as a leftover. I might try and lighten it up a bit next time by uping the broth/vege content and/or substituting some milk for the half and half..but I hate to mess with a good thing..thanks for sharing!!!

This was very good, but not out of this world until I made some slight adjustments. After stirring in all the ingredients it just seemed to be missing some subtle flavor. So I added about 1 tsp. finely chopped fresh thyme and simmered half a bay leaf in the chowder for about 30 minutes more and what a difference! Also, I only used about 3/4 tsp. pepper (white pepper for better visual appeal) and not as much cheese as the recipe calls for. It was heavenly. Will definitely make this again. BTW if you use the good canned red sockeye salmon, canned salmon works fine in this recipe, as long as you pick through it and remove the skin. No need to remove the bones which are a good source of calcium and are so soft they need only be mashed up. Thanks for the recipe!

Instead of using cheddar to thicken the soup, I followed MARNZ01 advice and used corn starch as a tickener. However, I did sprinkle some chaddar and bacon bits on top before serving. It looked nice and added a wonderful flavor.