[Greylion]

Boys and Girls, I just made this Chowder this afternoon and it may be the best soup I've ever had. A fellow on GLA.com posted it and it's a must try if you like a fish chowder?

Adirondack Salmon Chowder

From the Adirondack Series by Musky Bob

• ½ stick butter
• ¼ cup flour
• ½ cup chopped onion
• 6 slices bacon, diced
• ½ cup diced celery
• 1 ½ teaspoons garlic powder not garlic salt
• 1 tablespoon old bay seasoning
• 1 ½ cup diced potatoes
• ½ bag baby carrots, cut bite size
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon parsley
• 1 teaspoon dried dill weed
• 2 6” salmon fillets, de-boned & cubed 1”
• 1 qt. milk
• 1 (15 ounce) can creamed corn
• 1 teaspoon cornstarch
• 1 12 oz. pkg. Cream cheese
. 2 Bay leaves

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

Enjoy & keep this recipe for yourselves. Yummy!

Jim

[Bubbalouie]

That looks like a perfect receipe. Along with the seasonings, I love the corn/starch addtion.

thanks,

Bruce

[frisbee3557]

This stuff is awesome! Made it tonight and it is an excellent, restaurant quality chowder. Next time I'm making it I'm going to add twice as much salmon. Thanks for passing this along.

[Patient Pursuit]

You know it!

[Greylion]

frisbee3557 wrote:

This stuff is awesome! Made it tonight and it is an excellent, restaurant quality chowder. Next time I'm making it I'm going to add twice as much salmon. Thanks for passing this along.

Glad ya'll like it, I've made it with Rainbow Trout before too, just as good.

[frisbee3557]

Making this again this weekend for a game dinner. This time I'm again using more fish but I'm going to try smoking them first. Fillets from 2 small coho, 1 nice coho and a single steelhead fillet.

If you haven't tried this yet, you're missing out. It's excelent.

[Fishing maniac]

Is this all the liquids, 1 cup broth and 1 qt. milk? No water?

[frisbee3557]

Fishing maniac wrote:

Is this all the liquids, 1 cup broth and 1 qt. milk? No water?

No water but there is some more liquid from the chicken broth and the creamed corn as well as the cream cheese when melted. It is definitely a creamy soup. Think of it as New England clam chowder but with salmon.

[frisbee3557]

Man, this stuff is awesome and was a big hit at this past weekend's game dinner. Figured I'd share some pics as well as what I did different this time.

Modifications to recipe:
- Why use 6 strips of bacon when you can use the whole package? 1lb package.
- The two 6" fillets of fish the recipe originally calls for is definitely not enough. This time I smoked 4 small coho fillets, 2 good sized coho fillets and 1 good sized steelhead fillet. Every bite should have plenty of fish in my opinion.
- I picked up the wrong can at the store, so I used Whole Kernel Corn instead of Creamed Corn. Still came out great but I would stick to the creamed corn.
- I cut the recommended amount of salt in half
- When I got done chopping the one potato I had and the celery I had, it was more than the 1/2 cup in the recipe but I wasn't going to waste it.
- Since I had more veggies, bacon and fish, I also doubled the amount of chicken broth (I used low sodium).

Bacon, butter, onion, broth, celery and garlic powder:


With the potatoes, old bay, parsley, salt, pepper and dill:


Finished product after adding the fish, milk, corn, flour, cornstarch and cream cheese:


Wish I still had some left!

[Tom]

Man that looks good.

[Donna Marie]

My wife copied the recipe and tried it the othere evening. Thanks for posting,,,,,,,, none left now.

[mikeeman]

thanks for posting, made this soup friday and it's excellent. first time i ever made soup i can't believe it turned out so good.one question the potatos take to long to cook in the soup,do you partial cook them first? thanks,mike

[frisbee3557]

mikeeman wrote:

thanks for posting, made this soup friday and it's excellent. first time i ever made soup i can't believe it turned out so good.one question the potatos take to long to cook in the soup,do you partial cook them first? thanks,mike

Easist thing to do would be to just cut your potatoes smaller so they cook faster. Whenever I made this soup, cooking the potatoes until they're tender takes about 25-30 minutes on a good simmer. The bigger the potatoe chunks, the longer it'll take.

[mikeeman]

thanks for the reply ken, i don't know what was up with my potatoes my sister in law made it yesterday and no problem like that. i will be making it again for sure. see you next year fishing, we fished with you guys in the tournament as skeeter mike i was with him and that was as slow as the potatoes haha. thanks,

[Greylion]

I used to give a Tupperware container with this to my father in law when he was alive and 80 yrs old. Amazing how happy that would make him, warmed him right up. I always use more salmon than the recipe calls for too.

[gaff]

Anyone tried this with walleye or panfish?
Planning to make this,I think it should be fine with a lean white meat fish.
Any thoughts appreciated-Gaff

[gaff]

Bump-workin' on gettin' this recipe on paper,thanks for posting-

[snwblnd]

Absolutely NO walleye or panfish allowed in this hallowed SALMON chowder. There's only one way around it Paul. First, you'll have to substitute the cream cheese with cheese curds and lastly, rename it Fremont fish chowder!

[Ichthyguy]

Just made some of this. Excellent chowder...probabbly will abandon my original recipe . I added more broth, felt that the soup was a little too thick. I did a double batch and probabaly added 3 times the salmon. I also added 1 serano hot pepper. Anytime you add that much bacon and cream cheese to a recipe you know it will be good. Thanks for sharing. This will defintely warm the bones