Catch a wild salmon and fillet it, removing the skin and bones. Then, trim the fillets into 1-inch strips and cube.
Make a roux by sautéing 1 lb. chopped bacon and 1 large diced onion on medium-high heat, and then add 1/2 cup flour. Let the roux cook for 3 to 4 minutes, so that the flour and sautéd bacon and onions are well mixed.
Add 1/2 gallon water, 1 cup dry milk, 1/2 cup instant potatoes, salt and pepper to taste, and 2 cups of mixed corn and peas. Whisk the mixture until thickened, which should take 3 to 5 minutes.
Make sure the mixture has a good consistency, then add the salmon, and let the combination simmer for 5 minutes. Take the chowder off the heat and serve.