Savory Salmon Chowder
|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Bacon slices||5 , diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Diced potatoes||2 Cup (32 tbs)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Chicken bouillon cubes||2|
|Evaporated milk||13 Ounce (1 Can)|
|Canned cream style corn||8 1⁄2 Ounce (1 Can)|
|Celery salt||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
Drain salmon, reserving liquid; flake and de-bone.
Sauté bacon, onion and green pepper in large skillet.
Add potatoes, mixed vegetables, water and bouillon cubes.
Cover and simmer 10 to 12 minutes or until vegetables are tender.
Add salmon with liquid, evaporated milk, corn and seasonings except parsley; heat through.
Sprinkle with parsley before serving.