* 1 teaspoon vegetable oil
* 1/2 cup chopped onion
* 2 medium potatoes, cut into 1/2" pieces
* 1 can (14 3/4 oz) cream style corn
* 1 1/2 cups water
* 1 can (12 oz) evaporated milk
* 1/4 teaspoon salt
* 1 can (7 1/2 oz) salmon, drained and flaked
* 1/2 teaspoon lemon pepper seasoning
* 1 teaspoon dried dill weed
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1. Saute onion in hot oil in large saucepan over medium-high heat for about 3 minutes.
2. Stir in potatoes, corn, water, milk and salt.
3. Bring to a boil.
4. Reduce to simmer and cook 10 minutes.
5. Stir in salmon and lemon pepper seasoning.
6. Cook another 10 minutes.
7. Sprinkle with dill weed.
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