How to make it

  • Fish
  • Melt butter in Dutch oven over low heat
  • Add leaks and cooks until very soft but not browned, about 8-9 minutes
  • Add potatoes and stir to coat with butter
  • Pour in stock and simmer uncovered for 15-17 minutes over low heat
  • Add the milk and cream and simmer 10 minutes more
  • Add the fish and corn and simmer just until fish and corn are done, about 5 minutes
  • Season with salt and pepper to taste and serve immediately.
  • Fish again

Reviews & Comments 7

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  • dynie 12 years ago
    This sounds great!
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    " It was excellent "
    trigger ate it and said...
    I love Corn , potatoes and heavy cream in fish chowder. Today I would have to cut back on the fat content.
    This is perfect you have my 5 fork rating
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  • dtour 12 years ago
    Approx. 6 years ago I visited Oregon for a 4 day business trip. It's beautiful and yes, the best salmon around. I love salmon and chowders so this will be a Keeper!
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  • leonora5 12 years ago
    Can't begin to imagine what it must taste like made with real fresh salmon. Here in Africa we have to be happy with the tinned variety as fresh is extremely expensive.
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  • invisiblechef 12 years ago
    Hi this is about like my recipe Fresh Salmon Chowder, have you seen it yet? All our salmon is fresh too. Do you fish the Rouge? I grew up all around Oregon-
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  • luvshk 12 years ago
    This looks great. Love salmon and chowder. I, unfortunately, will have to alter the recipe and use the salmon I have in the freezer. Not big on salmon fishing here in the Ozarks. Thanks.
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    " It was excellent "
    jackyjoe7179 ate it and said...
    I wholeheartedly agree about fishing for and catching the salmon.I have made this soup or one very close to it and can't recommend it enough.
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