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Salmon Chowder

1 can (15 1/2 oz.) Red Salmon
6 slices bacon (diced)
2 celery stalks (diced)
1 medium onion (sliced)
1 medium green pepper (diced)
4 small potatoes (cubed)
1 (10 oz.) package frozen mixed vegetables
2 chicken bouillon cubes
2 1/2 cups water
1 (13 oz.) can evaporated milk
1 (16 oz.) can creamed corn
1 Tbsp. parsley (minced)
1/2 tsp. dill weed
1/2 tsp. tarragon
Black pepper, to taste


Saute bacon, onion, celery, green pepper. Add potatoes, mixed vegetables, water and bouillon cubes. Cover and simmer 10-12 minutes, or until vegetables are tender. Add Salmon (with liquid), evaporated milk, corn and seasonings. Heat through. Garnish with parsley before serving.


6 servings






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