Salmon Chowder

Here is a quick, hearty, belly warming soup that you can make in one pot, with leftover salmon. It's worth cooking salmon just to make this chowder also! Other fish and seafood can be substituted.

I'm able to make this chowder in my large, deep skillet (it gets a bit full)you may want to start out with a good sized pot.

Serves 3 to 4 as a Main dish.

Ingredients
1 qt. Half-n-Half
1/2 + Pound Potatoes - Cubed (I like to use the small red potatoes)
1/3 to 1/2 Onion - Minced
1/2 lb + of salmon cooked and flaked or broken up (be sure to remove all bones)
1 Can Kernel Corn - drained

In your pot, bring well salted water to a boil and add the cubed potatoes, sample the potatoes - when they're about half cooked, add the onions. Then the potatoes are done, drain the potato and onion mixture in a colander and set aside. ddt the Half-n-Half to your pot, add the broken up salmon, and corn. You don't need to bring it to a boil, just make sure the mixture is hot and the salmon and corn is heated through, add your potato and onions into the chowder and serve!

For Taste Sake
I personally like fresh cracked black pepper on my chowder
My "Better Than Garlic Bread" is a great addition (see my earlier recipe)
If you don't have leftover salmon, you can quickly microwave a piece.
If you reheat your leftover salmon first, it's much easier to remove the skin, flake it and remove any bones.

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