Salmon Chowder

While I profess to be almost vegetarian, I still find myself making some throw-back recipes like this one.  Mike loves it, and it gives him a break from some of the more "hard-core" vegetarian/vegan recipes that I like.  I have changed it up a little, but the fact of having salmon in it makes it ok with him.

Before the Internet one could send can labels (this was even before bar codes) to a manufacturer and get little recipe fliers that promoted a product.  This is from the Alaska Seafood Marketing Institute, Juneau, Alaska.  I did not record a date.  I've been making this for well over 20 years.

Ingredients
1 can (15 1/2 ounces) salmon
3/4 cup chopped onion
1/2 cup chopped celery
1 glove minced garlic
3 tablespoons butter or bacon fat I use olive oil now.
2 cups diced potatoes I like to use red-skin potatoes and leave the skin on.
2 cups chicken broth I use veggie broth or broth I save when I steam broccoli.
1 teaspoon salt Canned salmon is salty enough--no salt needed.
1/4 teaspoon pepper
1/2 teaspoon dill weed
1 can (13 ounces) evaporated milk I use lite coconut milk.
1 can (8 3/4 ounces) cream-style corn

Directions
Drain and flake salmon, reserving liquid.  Saute onion, celery, and garlic in butter or bacon fat.  Add potatoes, chicken broth, and seasonings.  Cover and simmer for 20 minutes or until potatoes are tender. Add salmon and reserved liquid, evaporated milk and corn. I just add the salmon and liquid all at once and break it up in the pan as I stir it. Continue cooking until heated through.

Makes 4 to 6 servings.

I usually double this because everyone loves it and it goes quickly.  The flavor is even better on the second day.

Sorry, no nutritional information.

Salmon Chowder