Smoky salmon and potato chowder from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters (page 173) by John Ash

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 12, 2025

    Absolutely delicious. The essence of California cuisine: delicate, flavorful, and balanced. Will make whenever I have a good hot smoked salmon (I used one that was candied and the other was pastramied).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.