Salmon Chowder
Crystal Miller
12 medium potatoes
1 15 oz. can salmon, do not drain
2 15 oz. cans corn, drain
1 medium sweet onion, chopped and sautéed in about 3T butter
3 to 4 cups milk
salt and pepper to taste
Peel and cut up potatoes in quarters. Cover with water so potatoes are just
covered and salt them. Cover with a lid and cook until potatoes are very
tender. Drain off about half of the water. Add the can of salmon and its
juices and the cans of corn. Add the sautéed onions. Gently mix together
ingredients so potatoes break apart but not too much. Add 3 cups of milk, then
add the 4th if desired according to your preferences. Salt and pepper well.
The potatoes break up and fall apart and help thicken the chowder. Serve this
with a slices of homemade whole wheat bread! YUM!!
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