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Reviewed: Apr. 13, 2008

I loved this. This is my first real attempt at making a chowder, and I did change a couple of things due to personal preference. I use chicken bacon, low fat margarine, and 2% milk to cut back on the fat content, I also omitted the onion and celery, and used a fresh salmon fillet rather than smoked. When cooking I thought it was looking rather lumping, rather than chowdery, so mashed the veggies with a masher straight in the pot with the stock once the potatoes were done (before adding the roux). Loved it lots and will be making again.

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Emma

	Cooking Level: Expert Home Town: Nelson, Nelson-Marlborough, New Zealand Living In: Auckland, Auckland, New Zealand
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Reviewed: Mar. 24, 2008

This was a huge hit. I used chicken stock instead of fish stock because I didn't have fish stock on hand. I also took some liberties with the vegies. I would definitely make this again.

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Emma Allegre


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Reviewed: Jan. 31, 2008

I personnaly would have given it a five but the husband said it needed more salmon ("where's the fish" he says). Next time I make it I will probably use less bacon, more salmon but otherwise it was perfect.

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Kristie B

	Cooking Level: Intermediate Home Town: Kearns, Utah, USA Living In: Hoquiam, Washington, USA
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Reviewed: Jan. 28, 2008

amazing chowder. would definitely make again. was a great use for the smoked salmon I received over xmas. made a half portion and was tons. froze well. dont know how often I will have smoked salmon so I would like to try this with another type of fish as well.

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CHILTS

	Cooking Level: Intermediate Home Town: Roberts Creek, British Columbia, Canada Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 19, 2008

I used crape fish fillets instead of salmon and it was delicious. I added a bit of old bay seasoning. I also added some green pepper and a chopped jalapeno pepper, because I didn't have green onions.

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MaryF


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Reviewed: Dec. 16, 2007

I cut this recipe in half and it made a whole lot. It was very good and my husband hates salmon. He said it was REALLY good even after he found out what it was. Restaurant quality!

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AMYTA


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Reviewed: Nov. 13, 2007

This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock, so instead I used two cans of chicken broth. The only other change I made was that I backed way off on the pepper and the dill, only a teaspoon each. (To each his own.) This turned out very well, very rich full bodied flavor and very satisfying. The flavors of the bacon, veggies and salmon all came through together without needing so much spice, otherwise I would have given it a 5. I will put this in the rotation and the only change I would make would be to use the fish stock. Wife was happy and said to put it in the "do again" file. Thanks for the recipe and thanks for THE ABSOLUTE BEST cooking website.

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Joe G.


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