Ingredients
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2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or 2 (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon
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8 large potatoes, peeled and cubed into 1-inch squares
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2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn)
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2 quarts whole milk, is best
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1 (12 ounce) can evaporated milk
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1/2 cup margarine
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salt and pepper, to taste
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2 large onions, cut in half, then thinly sliced
Instructions
- In a lg. pot, put in potatoes, onions, and salmon. Add enough water to cover all. Add salt and pepper, and let come to a boil.
- Boil about 15 minutes. Drain out water, until liquid is just covering potatoes.
- Add corn, and juice of corn, milk, evaporated milk, and reserved juice from canned salmon. Stir.
- Add a stick of margarine, and stir as it melts, to blend. Heat for 20 minutes on medium heat.
- Add salt and pepper, to taste.
- If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
- Makes a big pot.