Salmon Soup? Who has a recipe?

Title says it all!

I want to try making salmon soup - fresh and smoked - and I have no recipe ideas.

Care to share?

Title says it all!

I want to try making salmon soup - fresh and smoked - and I have no recipe ideas.

Care to share?

The first recipe is one I love to cook, it is a Cod recipe but I see no reason it wouldn’t work with Salmon, It is very light in nature and should lend itself to using both smoked and unsmoked Salmon:
http://www.pbs.org/food/recipes/poached-cod-tomatoes/
The following are chowders none of which I have cooked although the sources are usually good.
http://www.tasteofhome.com/recipes/northwest-salmon-chowder
http://www.foodnetwork.com/recipes/salmon-chowder-recipe.html#!
http://www.marthastewart.com/286421/salmon-chowder.
Buon appetito.
Tutti a tavola a mangiare.

Got 'em printed and in the recipe notebook.

Thank you.

One way I really like salmon poached in a flavorful broth, and you can basically serve some or all of the broth as soup. I'd stay away from the wine-based poaching as that tends to be too much acid for soup, but anything savory with enough salt and no cheese will suffice. I don't have a recipe as I usually cook more by feel and taste than by the book. Poaching in miso soup is very good.

I rarely follow a recipe or write my own down because I focus more on specific flavors & ingredient combinations and work from there. Sometimes I may want a more chowder like consistency & others I may be looking for a light broth. I personally will lightly poach the salmon in a broth, remove it & add it back at the end as to preserve the natural flavor & not overcook it. With that said, envision the flavor profiles of your desired final product & move forward from there.
Here's a list of ingredients that I would include in a Salmon Chowder recipe:
Salmon, Leeks, Onion, Celery, Carrots, Shallots, Garlic, Lemon/Preserved lemon, Herbs(thyme, tarragon, etc.), Potato, Celery Root, chicken/Vegetable broth; finish with Cream/Powdered Milk
Good luck!

One way I really like salmon poached in a flavorful broth, and you can basically serve some or all of the broth as soup. I'd stay away from the wine-based poaching as that tends to be too much acid for soup, but anything savory with enough salt and no cheese will suffice. I don't have a recipe as I usually cook more by feel and taste than by the book. Poaching in miso soup is very good.

I rarely follow a recipe or write my own down because I focus more on specific flavors & ingredient combinations and work from there. Sometimes I may want a more chowder like consistency & others I may be looking for a light broth. I personally will lightly poach the salmon in a broth, remove it & add it back at the end as to preserve the natural flavor & not overcook it. With that said, envision the flavor profiles of your desired final product & move forward from there.
Here's a list of ingredients that I would include in a Salmon Chowder recipe:
Salmon, Leeks, Onion, Celery, Carrots, Shallots, Garlic, Lemon/Preserved lemon, Herbs(thyme, tarragon, etc.), Potato, Celery Root, chicken/Vegetable broth; finish with Cream/Powdered Milk
Good luck!

I'm good with most soups and some chowders and I don't have a recipe for any of them, either.  I've never tried making a fish soup or stew and I had no idea how to treat the salmon when cooking it, but I'm getting the idea.  This is all good and I appreciate it.

Thank you both.