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I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here.
This recipe is:
Contest Winning
Originally published as Northwest Salmon Chowder in Country December/January 1999, p49
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Reviewed on Jan. 10, 2012 by ekatiakarpova
Wow sooo good! 10 stars! I dont` buy chicken broth because it is expencive and not that healfy, I use the bouillon of recipe`s meats ( I don`t viest these bouillons) I put Organic Better That Bouillon it is healthy and for example 6.49 $ for 8 oz in Safeway it is cheaper because lasts longer and you can use your own water from meats that will make your recipe more tasty). I did same with this recipe, I used the water from boiling salmon and add Better that Bouillon there. And potatoes need cook not 40 min but near 10-15 then it will be nearly tender. And I brought to boil the corn, cream and salmon to mix flavor.
Reviewed on Dec. 26, 2011 by akgirl76
This Recipe is elegant and simple, and tastes amazing. My husband is not a fish eater yet asks me for this soup regularly. My whole family loves it.
Reviewed on Nov. 24, 2011 by seekye1st
Can't get enough of this one, especially with the Pike Market fresh salmon.
Reviewed on Apr. 27, 2011 by cathycooking
This was very tasty. I have made it several times this year and everyone has loved it. I did substitute canned evaporated skim milk for the half and half and it worked fine. I also added some frozen corn in addition to the cream style corn so you could see and taste more of the corn. Will definitely keep this recipe.
Reviewed on Dec. 22, 2010 by macaroni girl
This was absolutely fabulous!
Reviewed on Nov. 14, 2010 by tamaradutton
This was terrific. I did substitute condensed milk for the half and half and added 1/2 teaspoon of cayenne. We all loved it. Thanks for the recipe.
Reviewed on Nov. 06, 2010 by LadySullen
I've collected quite a few soup recipes in the last couple years, and this one is now at the top of my list. It's scrumptious--especially on a cold Michigan fall day!
Reviewed on Sep. 27, 2010 by HojoMe
This was so yummy!! My family begged for more!! I substituted mushrooms for peppers and enjoyed the heartiness that added. Perfect fall/ winter meal!
Reviewed on Dec. 22, 2009 by Mark's Girl
Tastes wonderful!
Reviewed on Dec. 09, 2009 by tasteofhome321
getting started with it for the holidays! I am planning to substitute fat free evaporated milk (in the can!) instead of the half-and-half. it works well for me in clam chowdah, so i assume it will work here too. :-)
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