This recipe is fifty plus years old, one that was used in our Girl Scout campouts. It's ingredients are items that can be in the pantry. If you like a seafood chowder, and salmon, you will love this:
SALMON WIGGLE
2 lg. cans salmon, drained, reserve liquid
2 16 oz. cans corn, drained, reserve liquid
1 16 oz. can peas, drained, reserve liquid
1/2 cup flour
1 can Carnation Evaporated Milk (or store brand)
3 1/2 cups. liquid*
1 onion, chopped
Butter
In a Dutch oven, brown onion in butter, mix juices from salmon and vegetables with evaporated milk to make *the 3 1/2 cups of liquid. To the flour, slowly add liquid, stirringto make a smooth thickening. Pour into saucepan with browned onion. Add cans of salmon and vegetables, cook until thick. Can be halved, use a small can of
peas if you want less of them.