Ingredients:

1 stick of butter
1 small onion, diced
1 clove of garlic, minced
1 celery stalk, diced
2 c. chicken broth
1 c. carrots, diced
1 c. potatoes
1/2 tsp. thyme
1/2 tsp. sage
2 (12 oz.) cans evaporated milk
2 (11 oz.) cans mexicorn, with juice
1 pint canned salmon, with juice
1/2 pint three-day smoked salmon, with oil
1 lb. peppered bacon, cooked and crumbled
Salt and pepper to taste

Instructions:

1. In a large pot, sauté butter, onion, garlic, and celery until transparent.

2. Add chicken broth, carrots, potatoes, thyme, and sage to pot.

3. Simmer for 30 minutes.

4. Add evaporated milk, mexicorn, salmon, smoked salmon, and bacon to pot.

5. Simmer for 10 more minutes.

6. Add salt and pepper to taste.

Note: Add jalapenos and/or habaneros.

Recipe from shareholder Inez (Webb) Bielefeld, from Anchorage, AK (adapted from Peter Pan Seafood’s Salmon Chowder Recipe).