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Success, super fussy hubby had seconds. It was yummy, did not add the bacon, we had bacon this morning, but really tasty and satisfying as it was.
The recipe is good but it would be great to omit the bacon cause the taste of the bacon will overpower the taste and essence of the salmon. In my opinion only. But this recipe is good.
I think your recipes are great they look easy to do
Great recipe! The next day the flavors had really come together and it was deliscious. Thank you!
Do you think this would work with smoked salmon?
Hi, Charlene! If you use smoked salmon, I’d try to find a bacon that isn’t too smoky itself. Otherwise, I think the smokiness might be a little overwhelming. Also, since the smoked salmon is already cooked, I’d just chop it up and add it to the pot at the end of cooking to warm it up. No need to cook it in the skillet.
Yes, it worked out great. I used about 1 cup of hot smoked salmon right to the pot. (No pre cooking of course)
This looks great. I have all the ingredients except leeks. Can I use onions or green onions? Also will use light cream.
Sure, green onions including the onion greens would work fine.
What could be subbed for the heavy cream? Low fat diet here. Thanks Elise!
Hi Kim, I would just skip the cream in that case.
This recipe is great! It is easy to prepare and cooks without any fuss. Afterwards, we thought about it as one of those perfect meals for when friends come over and we are all hanging around in the kitchen with appetizers and wine anyway. We’ll make this and it will be fun… and tasty.
We have some very good frozen wild caught salmon and wanted a recipe that wasn’t the usual grilled or poached method. Chowder did it. We have passed this on to our adults kids as a must make dish. We live on Cape Cod where chowder is a way of life. This one fits right in.
This salmon chowder is delicious! We had some skin on salmon fillets from our seafood buying club. I just quickly browned the salmon and was easily able to peel off the skin and add it to the chowder. Definitely a recipe to be saved and made again. Also a good way to use some of our CSA vegetables.
Do you think this recipe would work with another fish, like cod?
My wife doesn’t eat salmon but this looks too delicious to pass up.
I would try this recipe: fish chowder.
Thanks, Elise.I could tell the salmon flavour wouldn’t be too pronounced in this so I just went ahead and made the recipe as is. My wife loved it. And my picky young kids were crazy about it and asked that I make it again. Huge success. One thing though – within seconds of hitting the frying pan, my salmon lost the vibrant colour that yours seems to have retained, and turned a muted beige. I wonder if yours was closer to rare? Anyway, thanks again for another great recipe!
Hi Edward, I’m guessing the cooked color had something to do with the variety of salmon. I forget which kind I used in this recipe, but different varieties of salmon have different shades of pink, orange, or deep red when raw. Perhaps that makes a difference when cooked?
Edward, In reply to your question about the color loss when cooking your salmon: Sockeye salmon will retain its bright color when cooked. All the other species (Silver/Coho, King/Chinook, Pink, and Keta) will loose a significant amount of color as they are cooked. The taste isn’t much different, but I love to cook with Sockeye salmon because it retains it’s beautiful red color. Glad to hear your whole family loved it. I’m going to make this tomorrow and hope I get the same response from my family.
I live in the Pacific NW. Salmon is a special staple in our kitchens. Perusing this recipe, I can tell this is a champion recipe for this dish. Nice and rich, but not like pudding. A wonderful selection of ingredients in the right proportions to highlight the salmon, but not take over the headliner spot.
This is a lovely chowder. Made it for the first time last night. Next time I’ll brighten the flavor a bit with some hot sauce. I enjoyed cooking it; technique with the salmon was new to me. So it taught me something and gave us a delicious meal. Doesn’t get any better than that. Thanks Elise.
I am all in on this recipe! It sounds and looks so good. Love using leeks, thyme and chives for flavor accents! I will be changing out the bacon for some smoked salmon and maybe a bit of cream cheese. A friend makes a fabulous vegetable chowder and her secret is to blend in some cream cheese. It really pulls the flavors together. Will probably need 2-3 bowlfuls to test the finished results. ;-)
I am allergic to dairy so use coconut, almond and rice milk as substitutions. Any thoughts on which one I should use? This sounds really good, thanks.
Do you think you could make this with canned salmon? I’m sure it would taste better with salmon fillets, but I’m trying to use up the canned salmon in my pantry.
You can try it with canned, if you do, please let us know how it turns out for you!
I have leftover pan seared salmon (from last night’s dinner) that will work in this. My husband will love it!
I have made crab and crawfish chowder. Never have I even tasted salmon chowder. Yours looks so good. I can’t wait it try this! Thank you.
Hi Elise – love your recipes – thank you for sharing!! Would one be able to use canned salmon in this recipe? I don’t use fresh fish as I have no idea how to :(
Hi Cynthia, I have not made this recipe with canned salmon, so don’t know how it would turn out. But if you do try it with canned, please let us know how it works for you.
I usually make chowder with crab meat and there are never any leftovers! I love this recipe with salmon though, so will definitely be trying it – its been added to my favourites for future reference!
Made this for dinner tonight…kids had seconds!