2 onions, peeled and chopped
4 potatoes, washed and sliced
41/2 cups vegetable stock, made from cubes
1 pound skinless, boneless salmon, cut into chunks
2 cans (151/4 ounces each) creamed corn
1 cup milk
Salt and pepper to taste
2 dozen hazelnuts, shells removed, finely chopped
1 cup fresh chopped parsley
Put onions and potatoes in large sauté pan. Add vegetable stock and simmer about 8 minutes, until potatoes are soft but not broken. Add salmon, creamed corn and a splash of milk. Continue adding milk until chowder is desired consistency.
Gently simmer for 5 minutes, until salmon is cooked through (you want it to flake).
Add salt and pepper to taste. Sprinkle chopped hazelnuts and parsley on top of individual servings.
Makes 4 servings.