Canned Salmon Chowder Recipe. 6 ounces pouched or canned pink salmon bones removed 1 12-ounce can evaporated skim milk. 1 can 14 34 ounces no-salt-added cream-style corn.
If you prefer you can substitute 1 cup of leftover cooked salmon. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours. Meanwhile in another pan make cream sauce.
Melt butter in a soup pot over medium heat and cook onion celery and bell pepper stirring.
Meanwhile in another pan make cream sauce. Melt butter in a large pot over medium heat. In a large saucepan over medium heat saute olive oil and celery for about 10 minutes. Combine salmon water tomato juice onion potatoes and celery salt in large kettle.