My YKHealth

Salmon Chowder


  • 3/4 cup rice
  • 1 potato
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon garlic
  • 1/2 teaspoon parsley
  • 1/2 package of bacon
  • 1/2 white onion
  • 1 can evaporated milk
  • 1 can peas
  • 1 can carrots
  • 1 cup fiddleheads
  • water


  1. Fill pot 3/4 full with water and heat on medium to medium high heat.
  2. Add in 3/4 cup rice.
  3. Add in 1 diced potato.
  4. Add in desire seasoning such as garlic, salt, pepper, lemon pepper, and parsley.
  5. Dice the onion and rinse the canned vegetables to remove excess salt.
  6. Sautee onion in frying pan for a few minutes then add in vegetables and continue to cook until onion looks clear.
  7. Pour directly into pot with soup.
  8. Break up jarred salmon into bite size pieces and pour intp the soup (you can also include the oil in the jarred salmon).
  9. Add in the fiddle heads.
  10. Continue to cook on medium to medium high heat until the potatoes are fully cooked.