Salmon 8 151/2-ounce cans
Salmon liquid and water 11/2 gallons combined
Onions 11/4 quarts chopped
Butter or margarine 1 cup, melted
Condensed cream of mushroom soup 22 pounds (21/2 gallons)
Milk 11/2 gallons
Large potatoes 6, peeled and shredded
Parsley 21/2 cups chopped
Salt 4 tablespoons
White pepper 1 teaspoon

Drain salmon, reserving liquid to use with water; remove skin and bones; flake salmon. Saute onions in butter until clear in appearance, not browned. In a large kettle, add soup, milk, and salmon liquid and water; Mix well. Add salmon, potatoes, and onions; include pan drippings. Heat to a medium-hot temperature. Add parsley, salt, and pepper; let chowder cook for 1 hour. Serves 100.

Note: This recipe is versatile. Add chopped celery, mushrooms, tomatoes, and complementary spices to make this chowder more like a stew-chowder.