| 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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