- 4
5/5
(1 Votes)
Ingredients
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
- 1 Tablespoon butter OR margarine
- 1 small onion, chopped
- 1 Tablespoon flour
- 3 cups skim milk
- 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
- 1 can (8 oz.) drained or 1 cup frozen corn kernels
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper or pepper blend seasoning
- 2 Tablespoons sherry, if desired
- 1/4 cup bacon bits, divided
Preparation
Step 1
1. Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil.
2. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.
Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.
You'll also love
-
Scallops Au Gratin (microwave) 3.5/5 (2 Votes) -
Rack Of Lamb With Rosemary And... 5/5 (1 Votes)
You'll also love
-
Orzo With Spinach, Shrimp And... 4/5 (8 Votes) -
Foil Packet Tilapia Crockpot 4.1/5 (34 Votes)