Product Reviews,  Soups

Salmon Chowder

Disclosure: I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are my own, based on my personal experience with the product.

Having a good knife is imperative when you spend a lot of time in the kitchen. Up until about 6 or 7 years ago, I didn’t even use a “real knife” for all my prep work. It’s quite embarrassing to admit, but I was only using steak knives to do all my chopping, dicing, slicing. Let me tell you it gets the job done (sorta), but is not so pretty! Then I splurged and purchased a Chef’s knife and had been using that knife for everything. That was up until several months ago before I discovered I was really missing out! I now use the Kuhn Rikon Safari Colori Knife Set and let me tell you this knife set is world’s apart from any knife I’ve ever tried in the past.

Kuhn Rikon Safari Colori Knife Set

The Kuhn Rikon Safari Colori Knife Set consists of a Chef’s Knife and Nakiri Knife that is perfect for all your kitchen prep work. The Chef’s Knife measures 6½ inches long and the Nakiri Knife measures 3 inches long. The blades are Japanese high carbon stainless steel which makes them stay ultra sharp. They also have a non stick coating so your food that you’re chopping won’t stick to the blade.

The Chef’s Knife is a multi-purpose knife and one that I’m used to using. I had never tried a Nakiri Knife before though and discovered it works wonders on fruits and veggies for slicing, dicing and even to julienne. It can also be used for sushi prep (though I haven’t tried that).

Kuhn Rikon Safari Colori Knife Set

The blades have a funky zebra design which I adore! I feel so fancy chopping up a storm in my new kitchen. The blades can be covered with a matching sheath for storage and to protect the blades. They are very sharp so I appreciate that they come with covers.

When I compare the Kuhn Rikon Safari Colori Knife Set from what I previously used, I notice a huge difference. I can chop my veggies much easier and into small pieces. This set chops like a dream. I can easily and effortlessly dice veggies and don’t have to spend the extra minutes trying to cut them into smaller pieces.

Salmon Chowder - Creamy and delicious and perfect to eat on a cold, winter day!

I whipped up some Salmon Chowder the other day and had to dice up some onions and potatoes and chop up some salmon. I also had to take the skin off the salmon and it was a cinch with the Chef’s Knife. This recipe is similar to a Clam Chowder as it’s made with cream and potatoes, but uses salmon fillet instead.

Salmon Chowder - Creamy and delicious and perfect to eat on a cold, winter day!

You can purchase the Kuhn Rikon Safari Colori Knife Set for $48 on Cilantro Cooks. They also have one in a Cheetah pattern. Cilantro Cooks has free ground shipping on orders over $50 in North America. While you’re there make sure to check out their other kitchenware, bakeware and cookware products. Check out my past reviews on a few of their other products including the Kuhn Rikon KOCHBLUME Spill StopperKorkmaz Flora 9 Piece Cookware SetNordic Ware Holiday Tree Bundt PanKorkmaz Perla 8 Piece Cookware SetCarolyn’s Kitchen Apron & Dish GlovesLAVA Cast Iron Multi-Purpose Casserole and Nytta Design Party Apron.

You might also like this Cheeseburger Chowder or Honey Garlic Salmon.

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Salmon Chowder - Creamy and delicious and perfect to eat on a cold, winter day!

Salmon Chowder - Creamy and delicious and perfect to eat on a cold, winter day!

Yield: 7 to 8

Salmon Chowder

Creamy and delicious and perfect to eat on a cold, winter day!


  • ¼ cup butter
  • 1 onion, diced
  • ¼ cup flour
  • 8 cups chicken broth
  • 2 cups potatoes, chopped
  • 1 bay leaf
  • 1 lb. boneless, skinless salmon filet, chopped
  • 1 cup whipping cream or heavy cream
  • ¼ cup fresh chives, minced
  • 2 tsp white vinegar
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • salt & pepper to taste


  1. Melt butter in a large pot on the stovetop over medium heat. Add in onions and sauté for about 2 to 3 minutes. Mix in flour and continue to cook for an additional 2 minutes.
  2. Stir in chicken stock, potatoes and bay leaf and bring to a boil. Cover and reduce heat to minimum. Simmer for 15 minutes. Take out the bay leaf.
  3. Add salmon and continue to simmer for about 5 minutes. The salmon will cook in the liquid.
  4. Stir in cream, 2 tbsp of chives, vinegar and spices. Turn heat up to medium for about 5 to 7 minutes, stirring often.
  5. Garnish each bowl with chives and season with salt and pepper, if desired.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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