Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cans | Potato Soup |
2 cans | Cream style corn |
½ cup | Half and half |
½ cup | 2% milk |
6 slices | Bacon, lean |
½ medium | Green bell pepper diced fine |
½ medium | Red bell pepper diced fine |
1 medium | Yellow onion finely diced |
3 \N | Stalks young celery diced |
½ teaspoon | Old Bay Seasoning |
⅛ teaspoon | Dill seed |
½ teaspoon | Salt |
⅛ teaspoon | Lemon pepper |
¼ teaspoon | Paprika (sweet) |
1 can | Salmon drained, bone and |
\N \N | Skin removed. Grilled left |
\N \N | Over salmon, works well in |
\N \N | This recipe. |
In saute pan cook bacon, till crisp. Remove from drippings, drain on paper towels. Reserve 2 T. of drippings, and saute onion, pepper, celery, on med low heat, do not brown. Add all seasonings mix through to coat vegetables. Transfer this mixture to 4 quart sauce pan. Add cream corn potato soup, ½ and ½, and milk rinse. Mix in boned,skinned, drained canned or grilled salmon. Cook 30 -40 minutes on medium heat. Serve with warm bread.