Creamy vegetable salmon stew
COBRAPHOTO/iSTOCK
SERVES 10–12
1½ sticks butter
1 large onion, chopped
1 clove garlic, diced
4 14.75-ounce cans boneless, skinless salmon, drained (reserve ¼ cup juice)
¼ cup salmon juice (or more to taste)
1 cup celery, diced
2 cups carrots, peeled and sliced
2 cups water
2 15.25-ounce cans whole kernel corn, drained
2 10.75-ounce cans cream of potato soup
1 quart half-and-half
1 8-ounce package cream cheese
2 cups cheddar cheese, grated
2 tablespoons pimiento, diced (if desired)
1 teaspoon celery salt
Garlic salt, to taste
Pepper, to taste
Creole salt, to taste
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In a large pot, saute onions and garlic in butter until softened. Add salmon and salmon juice and stir. Add celery, carrots and water and bring to a simmer. Stir in drained corn and potato soup. Add the half-and-half, cooking on a low simmer until bubbly, stirring frequently. Add cream cheese, cheddar cheese, pimiento and spices. Simmer, covered, on low heat for 20 minutes, stirring occasionally.
JANE MAYSON, EASLEY