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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is super delicious! Recipe courtesy of Feeding the Flock and Koffee Pot Restaurant, Nampa ID and Ann Farris. Ingredients:
12 ounces salmon |
5 slices bacon, drained and chopped |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
2 cups potatoes, diced |
8 ounces mixed vegetables |
2 1/2 cups water |
2 chicken bouillon cubes |
13 ounces evaporated milk |
13 ounces cream-style corn |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon celery seed |
1/2 teaspoon dill seed |
1 tablespoon parsley, minced |
Directions:
1. Flake salmon (reserve liquid) in large pot.
2. Combine bacon, onion, green pepper, potatoes, vegetables, water, bouillon, milk and corn.
3. Simmer 10 minutes or until vegetables are tender.
4. Add seasonings and heat thoroughly.
5. Sprinkle with parsley and serve.
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