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Summer Smoked-Salmon Chowder

Recipe photo courtesy of Ren Fuller

A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven.

Source: Martha Stewart Living, July/August 2019
Total Time Prep Servings



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How would you rate this recipe?
  • LeahMeray
    6 AUG, 2019
    This was a great start. A few problems: Not enough protein. 1oz of salmon per serving? Yes, the flavor imparted by the smoked salmon is strong, but protein is probably the most lacking macronutrient in the diet of most people, and making up for that is absolutely worth considering. Additionally, while I appreciate recipes that are simple in the ingredients list, I don't like being shortchanged in the flavor department. This dish desperately cried out for some herbs and seasoning. To fix this, we added 16oz of salmon. I poached the salmon in milk to give it a delicate texture and neutral flavor to match the rest of the dish, then set that aside. We added roughly a teaspoon of dried dill and a half a teaspoon of celery salt to the soup. These tweaks vastly improved the dish, rounding out the nutritional profile and made it worth keeping around in the rotation of food choices.

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