Make Ahead
Northwest Smoked Salmon Chowder
Popular on Food52
4 Reviews
Steven C.
April 29, 2018
This was pretty good, but good smoked salmon was key for me. It's a chowder, so I assumed this would be a lil thicker & creamier. I am cutting back on the leeks for the 2nd go around, but this is an easy meal to make Sunday to start the week off right.
Dana
March 15, 2018
I made this recipe tonight and it was sadly a let down. It tasted a lot like Vodka pasta sauce. The amount of amount of cream cheese and half and half compared to broth makes it very thick and hard to enjoy as soup. I ended up adding extra broth and a lot more acid to try and balance the fat. I wish more of the flavors came through in the end.
FrugalCat
March 8, 2018
Yes, Old Bay instead of hot sauce. I can't wait to make this. I will be using my fridge cured salmon.
Jerry R.
March 8, 2018
I've been making chowder since I moved to the north Puget Sound in '12
I use local little neck clams that i grind, mussels, Dungeness crab, and sometimes oysters. I use milk and flour to thicken, celery, golden potatoes, onions, Old Bay seasoning, bay leaves, Johnnies seasoning salt, pepper. It is very delicious!!
I use local little neck clams that i grind, mussels, Dungeness crab, and sometimes oysters. I use milk and flour to thicken, celery, golden potatoes, onions, Old Bay seasoning, bay leaves, Johnnies seasoning salt, pepper. It is very delicious!!
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