Linda's Salmon Chowder

READY IN: 55mins


  • 2
    lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or (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
  • 12
  • salt and pepper, to taste


  • 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.