Sauté bacon in large pot with onions, celery, carrots, green onions & parsley. Add spices, broth and potatoes, simmer until tender. Melt butter until bubbly, stir in flour, cook 1-2 minutes creating a roux, add to soup, simmer 5 minutes. Slowly add milk stirring constantly over medium heat until slightly thickened. Add lemon juice, salmon and corn. Continue stirring at a gentle boil to desired consistency.
Serves 8
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