Recipe by Chris Smith
"This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread."
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3 1/2 cups
1 (5.5 ounce) package
scalloped potato mix
1 (15 ounce) can
whole kernel corn
ground black pepper
green onion, thinly sliced
WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum!
Not like Mom's
Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also, it would serve no more than 4 to 6, at least in our house. As one reviewer suggested, this is excellent with the Cheddar Bay biscuits found on this site.
Also, I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato.
This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken it up just a bit. However I will make this again!
This was so easy to do on a weeknight after work. Can compete with restaurant chowders. I was skeptical to use a packaged scallop mix, but it turned out great. The recipe does not make it entirely clear....but DO add the seasoning pack with the dried potatoes. My only suggestion is to use fresh dill and triple the amount. It gives the dish a great depth and flavor. My husband likes it even better the next day with a french bagette for dipping.
I altered this recipe a bit. I used leftover cooked potato cubes instead of scalloped potatoes, added 2 tbsp. of flour to thicken the soup slightly, frozen corn instead of canned, and I did not have evaporated milk so left that out too. It was very good, even my kids liked it. It's a great way to use up cooked salmon and potatoes.
I just about passed this one up due to the packaged potato mix. Glad I didn't. We had put a large salmon fillet on the grill the night before and I had a few pieces left. I did not have evaporated milk or dill. (I did have a box of sour cream and onion potato's... which has been in my cupboard forever because of my distaste for processed foods)
Still, the soup was one of the best I've tasted and absolutely the best I've ever made. Very impressed.
Living in ak. we get a lot of salmon. this is a out standing soup.Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Salmon Chowder II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 274
** Calories from Fat: 90
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