Comments on: Smoked Salmon Chowder

By: Lynn

Lynn — Thu, 04 Jun 2015 03:36:15 +0000

Hello, I'm wondering if the salmon HAS to be smoked? I have a bunch of salmon in the freezer and on those occasions when my husband does smoke it, it lasts for several hours and then no one knows where it went. Thoughts? thanks in advance...
---Reply posted by LISA on 8/18/2015
No it doesn't. I used fresh salmon and poached it in a little white wine with the bay leave, skinned it, flaked it, then added about twenty min before the soup was finished. Here is the catch I used smoked bacon to offset the smoked flavor of the salmon.
---Reply posted by LISA on 8/18/2015
No it doesn't. I used fresh salmon and poached it in a little white wine with the bay leave, skinned it, flaked it, then added about twenty min before the soup was finished. Here is the catch I used smoked bacon to offset the smoked flavor of the salmon.
---Reply posted by LISA on 8/18/2015
No it doesn't. I used fresh salmon and poached it in a little white wine with the bay leave, skinned it, flaked it, then added about twenty min before the soup was finished. Here is the catch I used smoked bacon to offset the smoked flavor of the salmon.
---Reply posted by LISA on 8/18/2015
No it doesn't. I used fresh salmon and poached it in a little white wine with the bay leave, skinned it, flaked it, then added about twenty min before the soup was finished. Here is the catch I used smoked bacon to offset the smoked flavor of the salmon.

By: Dean

Dean — Mon, 26 Jan 2015 06:02:14 +0000

This is a wonderful chowder! I left out the squash, and added rutabaga I had on hand.

I would point out for people not used to making fish/seafood stews, that your excellent recipe can be easily turned in to clam, scallop, cod, or mix of all of them, version, with or without the squash. We in New England like our chowder, and I think this version is better than the traditional clam.

Thanks for another great recipe, Chef!

---Reply posted by DJ on 1/25/2015
I mean mussels ... silly spell check! ;)
---Reply posted by DJ on 1/25/2015
Wow, Dean. That's some high praise. Thank you! Yes, there are tricks, though, for pulling the maximum amount of flavor out of things like clams, shrimp, oysters, muscles, crab, etc. Each one has a slightly different slant, but the basic idea is to always pull as much flavor from the ingredients, as possible. Save and use the poaching liquid from the mollusks, or make a stock with the shells of any of your crustaceans. Even start with a nice chicken, veg or fish stock, so you simply add flavor to flavor! Just some extra thoughts, but ... again, thank you. That's very kind! :)
---Reply posted by Dean on 1/25/2015
AND shrimp, oysters, are great,too. My personal favorite chowder combination is scallop, shrimp, and clam.

By: DJ Foodie

DJ Foodie — Mon, 25 Aug 2014 21:22:20 +0000

Aha, Jennifer … so you know what I mean, then! 😉

By: Jennifer

Jennifer — Mon, 25 Aug 2014 06:53:01 +0000

I’m in the Seattle area too (the Eastside). Can’t wait to try this!

By: DJ Foodie

DJ Foodie — Thu, 31 Jul 2014 02:43:34 +0000

Hi Melinda, it?s a big squash. I just happened to run across some pre-cut hubbard at the store and thought to use it. You could really use just about any winter squash, as well as something like a sweet potato. I?m a big fan of the kabocha squash. That?d be perfect!

Sarah, thanks for your input. I?ve definitely seen many chowders without a potato. While I agree with you that it?s VERY common, it?s not consistent. It?s one of those things where ? I know a chowder when I see one, but ? there are no hard and fast rules that 100% of them adhere to (that I?m aware of). At least ? those are my thoughts ?

Laffin, yep! Any of those would work. Chicken or ham, too! You?d need to tweak the cooking method a bit, but nothing major.

By: laffin

laffin — Fri, 25 Jul 2014 21:11:27 +0000

I’m not a big fan of salmon (pretty much hate it). I wonder if this would work with clams, shrimp or lobster substituted for the salmon?

By: Sarah

Sarah — Fri, 25 Jul 2014 15:39:26 +0000

The main thing that makes a soup a chowder is that it has potatoes. I’ve had good luck using rutabagas as a substitute for potatoes.

By: Melinda

Melinda — Fri, 25 Jul 2014 04:03:01 +0000

What is hubbard squash?

By: DJ Foodie

DJ Foodie — Wed, 19 Mar 2014 22:48:32 +0000

Hi Carol, excellent! When all is said and done, it should be just over 1 cup, per person. It’ll be about 1 1/8th of a cup … or about 9 oz. per person. I hope this helps! 🙂

By: Carol

Carol — Wed, 19 Mar 2014 22:24:37 +0000

As usual, this sounds amazing! I’ve been searching for something like this. 🙂 Is the recipe for 6 one-cup servings? Thank you for all you do!