If you don’t normally eat canned fish but that were the only protein you could get, do you have good recipes for canned tuna, salmon, or sardines?
SALMON CHOWDER (Pantry Cooking II)
2 cans (14 ounces each) chicken broth
1 can (14 ounces) diced potatoes, drained
1 can (14 ounces) carrots, drained and chopped
1 can (15 ounces) creamed corn
2 tablespoons dried onion
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
2 cans (16 ounces each) salmon, drained and shredded
1 teaspoon dill weed
1 tablespoon parsley
Combine all but the dill weed and parsley in a 5- or 6-quart soup pot. Heat until almost boiling, stirring occasionally. Reduce heat and simmer 20 minutes. Stir in dill weed and parsley before serving. Serves 6 to 8.
