Recipe by Linda's Busy Kitchen
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.
Top Review by Chef Charlee
I used the canned salmon for this recipe and I have to say it is now my favorite chowder. What great taste from the salmon! My family couldn't believe how good it was, and asked me to keep the recipe to make again, so it's in my favorites folder for future use. We just LOVED this! I made it following the recipe exactly. No brainer with great results!
- 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
Directions See How It's Made
- 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.