Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- 1 Tablespoon 1 Tablespoon butter
- 1 1 small onion, chopped
- 1 Tablespoon 1 Tablespoon flour
- 3 cups 3 cups skim milk
- 2 cups 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (OBrien style)
- 1 can 1 can (8 oz.) drained or 1 cup frozen corn kernels
- 1 teaspoon 1 teaspoon dried thyme or dill weed
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon lemon pepper or pepper blend seasoning
- 1/4 cup 1/4 cup bacon bits, divided
- 2 Tablespoons 2 Tablespoons sherry, if desired
Servings:
Units:
Instructions
- 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 low boil. 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.
- To serve, ladle soup into bowls; sprinkle with remaining bacon bits.
- Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.
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