About this recipe: This is a hearty but mild flavoured fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum! - 05 Mar 2007 (Review from Allrecipes US | Canada)
Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also, it would serve no more than 4 to 6, at least in our house. As one reviewer suggested, this is excellent with the Cheddar Bay biscuits found on this site. Also, I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato. - 29 Nov 2005 (Review from Allrecipes US | Canada)
This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken it up just a bit. However I will make this again! - 20 Mar 2003 (Review from Allrecipes US | Canada)