Salmon Chowder with Yukon Gold Potatoes

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A very light chowder. The consistency could be made thicker by starting out with a roux and using a milk with a higher fat content, although that may just defeat the purpose of this recipe by adding complexity and more calories.

I omitted leaks because I didn't have any, substituted thyme and parsley for tarragon, and added a can of corn and a good amount of cracked pepper. Still a tasty soup. I will continue to play around with this recipe - a perfect dish for your leftover salmon.

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It was tasty but the consistency was more like soup than chowder. It doesn't call for a thickening agent. I substituted dill for tarragon. Probably won't use this recipe next time.

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This is a good chowder. Everything tastes fresh and clean. I did make a few changes. 1. I don't like Tarragon so I never use. I used Italian herbs mix as this is what complimented the already oven roasted potatoes and the grilled salmon I had leftover. 2. I used soy milk in place of milk as my daughter is allergic to milk. The reason there are 200 recipes for any one thing is that people have different tastes. If you don't like the flavor of something or you think there isn't enough ADD more spices! Cooking is about making things you like to taste!

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I substituted chopped shallots for the leeks and dried dill for the tarragon. I also added 2 tablespoons of sherry wine. It was very tasty and I will make it again.

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No wow to this one. Kind of bland.

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It's a light chowder, and the flavors are balanced, you can taste everything for what it is. I will be making it over and over.