Salmon Chowder

The first time we made this (it’s a recipe Jenny found), the FYB had FIVE bowls!!

1 can of salmon (we buy ours at the dollar store)- frozen salmon quickly cooked also works GREAT!!

1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups milk (she used cream)
2 cups (8 oz.) frozen hash brown potatoes (or grate a couple cups of potatoes, which is mostly what we do, as we never buy frozen potatoes)
1 can (8 oz.) drained or 1 cup frozen corn kernels OR (and we prefer this), 1 cup of frozen cauliflower, chopped or run through the food processor on the grater blade)
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 and the grated potatoes if you are using fresh potatoes (add extra fat, too); 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 spiced tea.

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