Salmon Stew
Salmon stew is an easy and delicious seafood soup. I’ve found this on menus throughout the south, but I’ve never seen it while I’ve lived in the land of clam chowder. This creamy soup is much like clam chowder, but with the delicate flavor of salmon.
Par-boil three or four medium potatoes. Then drain.
In a heavy pan, melt one stick of butter. Add ¼ chopped onion.
Once the onion is tender add the potatoes back in.
Clean one can of canned pink salmon. Make sure you remove any bones and skin. Crumble into small pieces.
Add to the potatoes and onion.
Dust with all-purpose flour (for thickening). Stir.
Add 12 ounces of heavy cream and 1 1/2 cups of milk. Simmer for 20 minutes. Stir occasionally.
