Salmon corn chowder
6 Servings
Ingredients
| Quantity | 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 | 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 |
| Skin removed. Grilled left | ||
| Over salmon, works well in | ||
| This recipe. | ||
Directions
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.