Comments on: Salmon Tomato Chowder – Guest Post

By: esther

esther — Sat, 06 Apr 2013 22:43:19 +0000

we usually use a can (or two!) of full-fat coconut milk, as raw cream is hard to find and coconut milk doesn’t tend to scum on top. bacon always makes it better! and someone mentioned sweet potatoes? definitely a yes, we always use them! a bit of curry paste in the beginning and a lot of fresh thai basil added at the end makes for a really nice change of pace, too.

By: Sarah (not the author of Salmon Stew Recipe)

Sarah (not the author of Salmon Stew Recipe) — Sun, 02 Sep 2012 16:03:17 +0000

The post that replied to Carrie on August 31, 2012 was not the same Sarah who wrote the recipe for Salmon tomato chowder. I (Sarah N.) wanted to mention that in case some got confused and thought it was the author “Sarah”. I’m making the Salmon tomato chowder today for the first time for my husband’s hunting trip. I am short on potatoes and decided to experiment by adding some sweet potatoes. Hope it turns out okay. Thank you Sarah for sharing your recipe!

By: Sarah

Sarah — Fri, 31 Aug 2012 10:33:20 +0000

To: Carrie,
Thanks for sharing your own version of stew. When reading your post, I was telling myself I would have done the same thing. I already thought about doubling with extra potatoes. And better yet, I have lots of fresh just picked garden tomatoes. I am going to add pieces of fried bacon for extra flavor. My hubby is going Elk Bow hunting with group of guys and asked me to make Salmon stew, Manhattan style. I’ve never made that before but made Salmon Corn Chowder creamy soup, which is about the same ingredients you use for your tomato chowder recipe. For more flavor, I add fried bacon and green onions. I season the soup with Johnny’s and crackled black pepper or red pepper flakes to add some spiciness. I use cream of chicken, which I prefer or cream of mushroom soup instead of whipping cream. Some people don’t stomach whipping cream and it’s high on calories. As an option, you can top it off with any type of grated cheese, green onion, and fresh parsley for garnish. I use Bisquick recipe, Cheese Biscuits brushed with melted butter right out of the oven. It taste just like Red Lobster cheese biscuits. Yummy!

By: Carrie

Carrie — Tue, 28 Jun 2011 14:59:29 +0000

WOW! This is a keeper! I used 4 frozen salmon fillets and added 4-5 extra potatoes to make it heartier. I haven’t cooked with scallops before, but they would be really yummy here, too! I threw in some salsa that was on its way out, and a can on regular tomatoes in place of the 2nd can of rotel. It was so yummy! Even my 2 year old liked it! Sipping the broth first and then eating the chunks with cheese! =) Can’t wait for my toms to come in the garden for this, too! Yum!

By: What To Make With What’s On Sale: salmon, winter squash, Honeycrisp apples, and more

Fri, 29 Oct 2010 16:46:18 +0000

[...] yesterday at Rancho Liborio, though I’ll end up paying full price somewhere else).This Salmon Tomato Chowder looks great for the cold weather we’ve been having. These Salmon Cakes look easy, and [...]

By: Lynn

Lynn — Fri, 05 Mar 2010 22:08:06 +0000

I love salmon and this looks like a great way to use it.

By: Sarah Lenhart

Sarah Lenhart — Fri, 05 Mar 2010 04:14:53 +0000

@Annie, You probably could try using canned salmon. I can’t imagine it would be too terribly different; just be sure to buy canned salmon that is canned in water, not oil, and drain it off first before adding it to the soup.

If you try it, send me an e-mail at: frontierkitchen@gmail.com – I would love to hear how it turns out for you!

By: Annie

Annie — Fri, 05 Mar 2010 02:04:27 +0000

Thank you for this recipe- it looks great and I can’t wait to try it. My only question is can I use a can of salmon if I don’t have frozen patties on hand? I am sure the taste of the canned salmon won’t be as “fresh” as the frozen, but I was just curious. Thank you again! ☺

By: Sarah

Sarah — Fri, 05 Mar 2010 00:46:06 +0000

This is my favorite soup recipe! Hopefully y’all like it too!