Recipe Courtesy of Alaska Seafood Marketing Institute

Ingredients

• 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
• OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
• 1 Tablespoon butter
• 1 small onion, chopped
• 1 Tablespoon flour
• 3 cups skim milk
• 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
• 1 can (8 oz.) drained or 1 cup frozen corn kernels
• 1 teaspoon dried thyme or dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper or pepper blend seasoning
• 1/4 cup bacon bits, divided
• 2 Tablespoons sherry, if desired

Directions

• Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside.
• Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.
• To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.