WE celebrated our 35th wedding anniversary with dinner at a lovely pre-Revolutionary War restaurant in Pennsylvania, where I enjoyed a wonderful salmon chowder.
I wanted to duplicate it, so I put this recipe together, using salmon we had purchased in Alaska. It's a thick hearty soup.
-Barbara Harrison, Ringoes, New Jersey
"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."
This recipe is one of my family's favorites. The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. —Jennifer Trenhaile, Emerson, Nebraska
Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska.
"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."
This hearty dish really warms up the kitchen on cold days and pleases empty tummies! I like the fact that I can combine all the ingredients, pop it into the oven and forget about it. I learned to cook in 4-H as a child. Now I'm a 4-H leader and enjoy teaching kitchen skills to others. - Sarah Carpenter, Trumansburg, New York
"When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it," explains Mary Lou Pearce of Victoria, British Columbia. "I came up with this creamy chowder that uses salmon in place of shellfish. We love it."