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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Smiley_face46455 Ingredients:
2 (16 ounce) cans salmon, de-boned and cleaned |
10 medium potatoes, peeled and cubed |
1 quart heavy whipping cream |
4 1/2 cups of cold whole milk |
2 teaspoons garlic salt |
1/2 lb bacon, crisply fried and crumbled |
2 cups shredded sharp cheddar cheese |
3 tablespoons cornstarch |
Directions:
1. Combine salmon, potatoes, heavy cream, garlic salt, and 4 cups whole milk (reserve 1/2 cup for later, keep cold) in a large thick-bottomed pot. Heat on high until a rapid boil, stirring frequently, then reduce heat and simmer 20-25 minutes or until potatoes begin to become tender.
2. Dissolve corn starch in reserved 1/2 cup cold whole milk. Slowly add to stew mixture. Simmer at least 5 minutes. Stew will thicken.
3. Serve with shredded cheese and crumbled bacon.
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