| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | servings | |
INGREDIENTS
| 2 | c | Milk |
| 1 | cn | Condensed cream of potato soup |
| 1 | c | Frozen corn |
| 1 | cn | (16 oz) salmon; drained, flaked, and bones removed |
| 1 | c | Shredded cheese {American; Cheddar, or Velveeta} |
| 1/4 | ts | Salt and pepper |
INSTRUCTIONS
In 3-qt. saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings. Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 17, 1998, converted by MM_Buster v2.0l.
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