Sherry’s Simple, Easy Salmon Chowder

1/2 gallon milk (I use 2%, but that is a personal choice)
1 can pink salmon (bones removed)
1/2 stick butter
3T onion powder
1/4 sautéed, chopped onion
1T olive oil

1/4 cup chopped cilantro
salt and pepper to taste
2T flour dissoved in hot liquid
(to thicken sauce)

Sautée onion in olive oil until transulucent.
Add remaining ingredients.
Bring to a slow simmer without allowing the milk to boil over and scald.
Simmer for approximately 15 minutes on low until flavors meld.
Add flour mixture and stir for 5 minutes.

Add oyster crackers, top with bacon bits, cheese.
Serve with cornbread.
For a sweeter taste, add several tablespoons of ketchup.