2 lbs wild caught Kenai River Sockeye Salmon
1 tsp of Old Bay seasoning salt to taste
1 sweet onion diced small 2 stalks of celery chopped 2 carrots scraped and diced
1 stick of “real” butter (if your watching the calories us 1/2 stick)
4 cans evaporated milk 1/3 can of Campbell’s Tomato soup (do not dilute)
Poach salmon in water just to cover for 10-15 minutes, season with Old Bay seasoning and salt to taste. (you can add more if you want to) Cool, pick salmon meat, discard bones and skin and save broth.
Sautee onions, celery, carrots in butter. Do not brown… after vegetables are soft add 1 to 1 1/2 cups of saved broth from salmon poaching.
Cook for 5 minutes or so…. add 4 cans of evaporated canned milk and 1/3 can tomato soup. (Evaporated milk does not break as much as regular milk or heavy cream)
Place mixture in crock pot on high for about an hour. Check and taste… add more Old Bay seasoning, salt ( hot sauce to taste).
Add picked and flaked salmon meat to soup mixture. Be careful to remove bones.
Chowder keeps very well in crock pot on very low for a couple of hours.
NEVER make this from canned salmon… It is not the same! You can add diced and pre-boiled potatoes if you like. Broth is not thick. Yummy!
Calorie count unknown …. Cost per serving about $1000.00 (airfare to Alaska, lodging, rental car and fishing license and guide)