“This recipe was given to me by my friend Stuart. He cut it out of the newspaper more than 20 years ago but it was so good, he still makes it this many years later.”
READY IN:
30mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Transfer the contents of the canned salmon (including the liquid) into a bowl and flake the salmon.
  2. In a large dutch oven, saute bacon, onion and bell pepper until fat is rendered from bacon.
  3. Add potatoes, mixed vegetables, water and bouillon. Cover and simmer 10-12 minutes or until potatoes are tender.
  4. Add flaked salmon and liquid, milk, corn, salt, pepper, celery salt and dill weed.
  5. Heat through, then add parsley.
  6. Serve with warm bread.

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