Salmon Chowder

Jenny made this for supper last night, and the FYB had FIVE bowls!!

1 can of salmon (we buy ours at the dollar store)

1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk (she used cream)
2 cups (8 oz.) frozen hash brown potatoes
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper
2 Tablespoons sherry, if desired
1/4 cup bacon bits,

Drain salmon, reserving liquid; discard skin and bones (instead, I would put all through a blender). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits, top with cheese if desired.
Everybody did top theirs with a dab of cheddar cheese, and I am pretty sure Jenny doubled this.

Pip made homemade biscuits to go with it, and we served them with the FYG’s homemade butter (she was so proud!).

For dessert we had pumpkin bread with chocolate chips and the HillBilly Housewife’s Spiced Tea. The girls said they either liked it better than the more expensive version with Tang, or they couldn’t tell a difference. We love the Hillbilly Housewive’s recipes, and we love her for freely sharing her ideas and creations. We plan to try the version with pineapple juice soon, too.

reposted at The Common Kitchen

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