Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 sl Bacon; Diced
- 10 3/4 oz Condensed Chicken Broth
- 5 1/2 oz Au Gratin Potato Mix
- 17 oz Whole Kernel Corn
- 15 1/2 oz Red Sockeye Salmon; Drained
- Boned, Skinned, And Broken
- Into Chunks
- 1/2 c Onion; Chopped
- 1/8 ts Black Pepper
- 2 c Water
- 1 1/2 c Milk
- 1/3 c Evaporated Milk
Preparation
Fry the bacon in a 10-inch skillet until crisp, about 8 minutes. Remove the bacon and drain on paper towels. Combine the onion, chicken broth, au gratin potato mix (both the potatoes and sauce mix), water, undrained corn, and pepper with the bacon in a 3 1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours. Add the salmon, milk and evaporated milk. Cover and cook, on the high setting, 15 minutes or until thoroughly heated. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
