Prep 20 mins
Cook 25 mins
I saw this on Rachael Ray's website and though it could be an interesting meal on a cold winter day. Let me know if you try it.
- 113.39 g bacon, coarsely chopped
- 340.19 g baking potato, peeled and cut into cubes
- 1 onion, chopped
- 425.24 g creamed corn
- 236.59 ml whole milk
- 170.09 g piece salmon
- salt and pepper
- In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
- Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.
This was delicious. However, I did not follow the recipe exactly. I used leftover grilled salmon and corn on the cob instead of uncooked salmon and canned creamed corn. I doubled the milk and added about 1/2 c of water. Next time I might add a bit of fresh dill. My family loved it so I will be making it again soon.