From Pantry Cooking II by Cheryl Driggs:
Salmon Chowder
A good recipe for using canned fish as your protein
Serves 6-8
Ingredients
2 cans (14 oz. each) chicken broth
1 can (14 oz.) diced potatoes, drained
1 can (14 oz.) carrots, drained and chopped
1 can (15 oz.) creamed corn
2 tablespoons dried onion
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 can (12 oz.) evaporated milk
2 cans (16 oz. each) salmon, drained and shredded
1 teaspoon dill weed
1 tablespoon parsley
Instructions
Combine all but the dill weed and parsley in a 5- or 6-quart pot.
Heat until almost boiling, stirring occasionally.
Reduce heat and simmer 20 minutes.
Stir in dill weed and parsley before serving
