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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was given to me by my friend Stuart. He cut it out of the newspaper more than 20 years ago but it was so good, he still makes it this many years later. Ingredients:
14 1/2 ounces salmon |
5 slices turkey bacon, diced |
1/2 cup onion, chopped |
1/2 cup bell pepper, chopped |
2 cups potatoes, diced |
10 ounces frozen mixed vegetables |
2 1/2 cups water |
2 chicken bouillon cubes |
12 ounces evaporated skim milk |
8 1/2 ounces creamed corn |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 teaspoon celery salt |
1/2 teaspoon dill weed |
1 tablespoon parsley, minced |
Directions:
1. Transfer the contents of the canned salmon (including the liquid) into a bowl and flake the salmon.
2. In a large dutch oven, saute bacon, onion and bell pepper until fat is rendered from bacon.
3. Add potatoes, mixed vegetables, water and bouillon. Cover and simmer 10-12 minutes or until potatoes are tender.
4. Add flaked salmon and liquid, milk, corn, salt, pepper, celery salt and dill weed.
5. Heat through, then add parsley.
6. Serve with warm bread.
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