Pink Salmon (canned), 1 can *Potato, raw, 6 small (1-3/4" to 2-1/2" dia.) Onions, raw, 1 large (remove) Milk, canned, evaporated, 3 can (13 oz) Water, tap, 4 cup (8 fl oz) Salt, 1 tbsp Butter, salted, 4 pat (1" sq, 1/3" high)
Bone the salmon and set aside, saving the can juices. Peel and cube the potatoes. Cook in large soup pot until just tender. Drain water off. Dice onion (can add to potatoes in last little bit of cooking time to soften a bit.) Add salmon (and reserved can juices) and onions (if you did not add already) to potatoes. Add the 3 cans of evaporated milk and three cans of water. Add salt and stir. Cook on medium, stirring constantly so that it doesn't scorch until the stew just begins to bubble. Turn heat down and add 4 pats of butter on top. Stir to melt. Serve and enjoy!
Serving Size: Makes roughly 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLINAGIRL66.