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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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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TroyzWife

Cooking Level: Intermediate

Living In: Carlsbad, California, USA

Reviewed: Mar. 8, 2013

I followed this recipe exactly (no changes or swaps). When it was done, all I could taste was canned salmon. Not just salmon -- but CANNED salmon (and I used a brand name -- Chicken of the Sea). I made it for some friends and I was SO embarrased.

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mhp323

Reviewed: Mar. 5, 2013

This was really good.Made it according to the recipe but I added a little bit of cayenne pepper for depth. Will be making this again.

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Reviewer:

vemfinger

Cooking Level: Expert

Home Town: Manchester, Georgia, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 23, 2013

Lovely favor. I made the following small changes: sweet potato for potato, no corn, and light coconut milk (Thai) for milk, More specifically for the ingredients used: Unsalted butter, white sweet onion, mixed pepper corns, a coarse mediterranean sea salt and I have used both a previously cooked Copper River Coco baked in dill and a smoked Coco salmon on another occasion. Served with a crusty French bread and a green salad it makes a wonderful meal.

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prattue

Reviewed: Feb. 21, 2013

Yum! Made minor changes - more carrots and celery to get some more veg. Skim milk for the evaporated milk. Frozen salmon filets that I had baked ~ 1/2 way for the canned salmon. Didn't really measure the cheese, but suspect I used less. Froze in individual servings for work lunch to reheat in the microwave. DELICIOUS!

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Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: Feb. 18, 2013

I don't eat seafood, so I can't comment on this personally, but I made it for my husband and he really liked it a lot (and isn't a big soup fan). I did, however, use fresh salmon (I got the stuff in a can and almost threw up when I opened it because it stunk so bad - and was full of tiny little bones.. and it was NOT the cheap stuff). I also didn't use onions because my husband loathes them, and used minced garlic instead of powdered.I also used a bit less cheese than called for.

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wagzz21

Reviewed: Feb. 18, 2013

delicious, my family and friends love it when I make this soup! =) easy and super tasty.

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Globitoya

Reviewed: Feb. 6, 2013

Fantastic! This recipe is nearly flawless and I make it often. Always use fresh salmon. I prefer a bit less dill. The carrots don't offend me as much as some others, but I love carrots.

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