Mix all ingredients in medium stock pot except whole milk, heavy whipping cream, half and half, butter for roux and flour.  Leave liquids with the corn and tomato wedges but be sure to drain most of the liquid from the canned salmon.   Cook over medium heat at least 45 minutes (the longer the better).  Reduce liquid down the last 15 minutes with lid off pot.  To make the roux, melt 1/4 cup of butter in a medium sauce pan over medium to high heat and add 1/4 cup of flour whisking constantly to blend and cook about 5 minutes until rue begins to turn brown.  Add one pint heavy whipping cream and one pint half and half and reduce heat to low-medium and simmer until mixture thickens.  Once roux thickens, add roux mixture to salmon mixture blending thoroughly and serve while hot.  If necessary to thin the chowder down, add whole milk as needed but do not boil mixture after whole milk is added but heat thoroughly.

The roux is optional, however the chowder will be much thicker with the roux.  I switch back and forth making the roux.  Chowder works fine without the roux, just a little thinner but fantastic nonetheless!

Serve with saltine crackers or crackers of your choice.

YIELD:  6 to 8 servings

Recipe and comments by Mickey Porter February 19, 1999 with above updated pix added on 11-03-13.

NOTE:  We usually make this chowder when the weather begins to get cold enough to have frost on the ground.  Enough red pepper is added to the point of being about too pepper hot.  When you start eating the chowder and your nose begins to get athletic, you might have added too much red pepper.

This chowder will warm the body and spirit,  especially on those cold, damp blustery winter days and nights!

Below a few sequence pixs taken preparing the chowder.  Click on thumbnails for a larger view.

Below pix of Mickey's Salmon Chowder ready to serve on 04-07-09:

Web published Bill aka Mickey Porter 04-07-09 with updated pix on 11-03-13.

LEAVING ON A SPIRITUAL NOTE