Stove eye (that's southern for burner) on medium-low.

Pour in milk. Add salmon. Slice butter into stew for easier melting. Stir.

Turn up the stove eye a bit if you're impatient, but not too high. You never want the milk to boil.

Add salt. Simmer for total cooking time of 10-15 minutes, depending on heat setting.

Remove from heat, skim top if desired. Add fresh pepper to taste.

When we moved from N.C. to Georgia, my siblings and I would invite friends over on Salmon Stew night because our Ga. friends had never heard of it. And "chili with beans" was just called "chili" in Georgia...

It's a great way to stretch a few common ingredients into a family meal.

I like mine with an enormous amount of saltine crackers crushed into the stew.