Salmon Chowder

Prep time: 60 minutes
Servings: 6 cups


  • 2 large potatoes (2 cups cut into 1/2 inch cubes)
  • 1/2 cup carrots
  • 1 1/2 tsp salt
  • 2 cups water
  • 2 tbsp chopped onion
  • 3 tbsp butter
  • 2 tsbp flour
  • 2 cups milk
  • 1/2 lb tin salmon
  • small pinch marjoram
  • 4-5 drops worstershire sauce
  • 1/2 c thinly sliced celery


Put potatoes and carrots together in a small saucepan, add salt and water. Cover and cook gently until tender. Remove from heat, but do not drain. Meanwhile, saute onion in butter for 3 minutes. Blend in the flour until smooth and add milk gradually, stirring over medium heat until the mixture boils and thickens. Discard skin from salmon, crush the bones, and flake the fish. Combine fish, crushed bones, and cooked vegetables and their liquid with the thickented milk sauce. Add remaining ingredients. Heat thoroughly and serve at once.

Alternately: use fresh broiled salmon. De-bone, flake, and put into the chowder. Add corn, which will add some sweetness.