Salmon Corn Chowder

Directions

In sauté pan cook bacon, until crisp.

Remove from drippings, drain on paper towels.

Reserve 2 tablespoons of drippings, and sauté onion, pepper, celery, on med low heat, do not brown.

Add all seasonings mix through to coat vegetables.

Transfer this mixture to 4 quart sauce pan.

Add cream corn potato soup, ½ and ½, and milk rinse.

Mix in boned, skinned, drained canned or grilled salmon.

Cook 30 -40 minutes on medium heat.

Serve with warm bread.