1/1 Photo of Linda's Salmon Chowder
Linda's Busy Kitchen's Note:
I love this recipe, especially on those chilly autumn and winter nights. If you enjoy chowders, then this is one you definitely want to try! Mmm Good! I love mine with oyster crackers, and a BIG dill or sour pickle.
My Private Note
Units: US | Metric
- 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
- 8 large potatoes, peeled and cubed into 1-inch squares
- 2 large onions, cut in half, then thinly sliced
- 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)
- 2 quarts whole milk, is best
- 1 (12 ounce) can evaporated milk
- 1/2 cup margarine
- salt and pepper, to taste
- 1In 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.
- 2Boil about 15 minutes. Drain out water, until liquid is just covering potatoes.
- 3Add corn, and juice of corn, milk, evaporated milk, and reserved juice from canned salmon. Stir.
- 4Add a stick of margarine, and stir as it melts, to blend. Heat for 20 minutes on medium heat.
- 5Add salt and pepper, to taste.
- 6If 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.
- 7Makes a big pot.
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Nutritional Facts for Linda's Salmon Chowder
Serving Size: 1 (925 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1082.4
- Calories from Fat 326
- Total Fat 36.2 g
- Saturated Fat 12.3 g
- Cholesterol 127.8 mg
- Sodium 897.7 mg
- Total Carbohydrate 136.8 g
- Dietary Fiber 13.2 g
- Sugars 27.6 g
- Protein 57.5 g