|Bacon slices||5 , cut up|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1 Tablespoon|
|Canned salmon||15 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)|
|Evaporated milk||12 Ounce (1 1/2 Cups)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Canned cream style corn||8 1⁄2 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Dried dill weed||2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
In a large skillet cook bacon till crisp.
Drain on paper towels, reserving 1 tablespoon drippings in skillet.
Cook onion, celery, green pepper, and garlic in reserved drippings till tender.
In a large saucepan bring 2 1/2 cups water and bouillon granules to boiling.
Stir in bacon, onion mixture, salmon, milk, frozen vegetables, corn, parsley, dillweed, celery seed, and 1/2 teaspoon pepper.
Remove from the heat; cool.
Pour mixture into two 1-quart freezer containers.
Seal, label, and freeze.
To serve, transfer 1 portion of the frozen mixture to a large saucepan.
Cover and cook over medium-low heat about 45 minutes or till heated through, stirring occasionally.