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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