The following recipe is from SurvivalBlog reader “Sis” for her style of Salmon Chowder.
1/4 cup green onion or chives or regular onion diced.
1 clove of garlic, minced or 1 tsp of garlic powder
2 tablespoons of butter
2- 10-3/4 oz. Cans of cream of potato soup (can be an inexpensive store brand)
2 cans of milk
1/4 tsp of cayenne pepper.
3 oz. of cream cheese. A
1- 15-1/2 can of undrained whole corn
2 cups of salmon, flaked
- Saute 1/4 cup green onion or chives or regular onion diced.
- 1 clove of garlic, minced or 1 tsp of garlic powder In 2 tablespoons of butter in a large saucepan.
- Add 2 – 10 3/4 oz. Cans of cream of potato soup
- Add 2 – 10 3/4 oz. Cans cans of milk
- Add 1/4 tsp of cayenne pepper.
- When warm, remove approximately 1 cup of mixture and blend that with 3 oz. of cream cheese.
- Add back into soup mixture.
- Then add 1- 15 1/2 can of undrained whole corn.
- Last, add 2 cups of salmon, flaked.
The onion, garlic, cayenne pepper and amount of salmon can be adjusted to taste. Also, I think dehydrated sour cream could be substituted for the cream cheese. However, it does work best with store-bought cream of potato soup.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!