| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Soups, Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Potato Soup |
| 2 |
cn |
Cream style corn |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
2% milk |
| 6 |
sl |
Bacon, lean |
| 1/2 |
md |
Green bell pepper diced fine |
| 1/2 |
md |
Red bell pepper diced fine |
| 1 |
md |
Yellow onion finely diced |
| 3 |
|
Stalks young celery diced |
| 1/2 |
ts |
Old Bay Seasoning |
| 1/8 |
ts |
Dill seed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Lemon pepper |
| 1/4 |
ts |
Paprika (sweet) |
| 1 |
cn |
Salmon drained, bone and |
|
|
Skin removed. Grilled left |
|
|
Over salmon, works well in |
|
|
This recipe. |
INSTRUCTIONS
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, 1/2
and 1/2, and milk rinse. Mix in boned,skinned, drained canned or grilled
salmon. Cook 30 -40 minutes on medium heat. Serve with warm bread.
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