Alaskan Salmon Chowder
Total TimePrep: 10 min. Cook: 30 min.
Left out the celery added red and green pepper and a little extra pepper and onion and used fat free evaporated milk. Very good. A big hit at our lenten Thursday church soup suppers
I didn't think it was bad, but not particularly flavorful. I did learn the lesson that it is, in fact, possible for canned milk to go bad, so I had to use regular milk. Perhaps that was my error.
My husband and I have never met a salmon we didn't like -- until this chowder. Husband disliked the texture and I found the unappealing flavor lingering in my mouth until I found some chocolate to get rid of it. We threw it away, something I rarely do. I can't pinpoint the problem, but it just tasted terrible to us. I'm so sorry, because I really wanted to like it.
I don't have much experience with cooking fish, but this recipe looked easy enough. I only had smoked salmon. I didn't have the green pepper or the zucchini, but this still turned out great. My husband and I enjoyed this with a salad and rolls.
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I make this for Lent, and I use vegetable broth instead of chicken broth and it is always good!!
Loved it! I did not add any salt and it came out with a very sweet taste. Yummy
I have made this recipe over and over again over the past several years since I first saw it in Taste of Home magazine. It is one of my favorite soups.
A good way to get your weekly fish in.