Chowder is a hearty chunky seafood soup or stew. It's named for chaudière, the stockpot used by French fishermen to stew their daily catch.
For a heartier chowder, a large can of salmon may be used in place of the small can. Discard the skin and bones.
To reduce the fat in each serving of this chowder by about 6 gram, use fat-free evaporated milk.
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