Featured Pinch Tips Video
- 4 medium
- red potatoes, peeled and cubed in 1/2 cubes
- 6 oz
- bacon, fried crisp and diced
- 1 1/2 c
- corn, fresh or frozen
- 1 large
- bunch green onions, sliced (white and green parts)
- 1/2 medium
- red bell pepper, diced
- 1 stalk(s)
- celery, diced
- 2 clove
- garlic, minced
- 1/4 to 1/2 tsp
- red pepper flakes (i used 1/2 for spicer)
- 1 to 2 tsp
- cajun seasoning (i used 2 for spicer)
- 1 tsp
- thyme, dried
- 3 c
- milk (i used 2%)
- 2/3 c
- heavy cream
- salt and pepper to taste, use a lite salt for less sodium
- 1 1/2 lbs fresh salmon or 1 can of salmon, remove skin an bones
1Place potatoes in an appropriate size heavy saucepan, cover with water. Add a little salt; bring to a boil and cook until potatoes are tender (about 7 minutes). Remove from heat and drain; set aside.
2Fry bacon in a large heavy pot over a medium/high heat until crisp. NOTE: You can dice the bacon before frying (I did) or you can crumble once fried. With a slotted spoon, removed fried bacon from grease to paper towels to drain.
3Reduce heat to med/low and add corn, onions, bell pepper, celery, garlic, red pepper flakes, cajun seasonion, and thyme to bacon grease left in pot; saute until onions, peppers and celery are tender.
4Increase heat to medium; add milk and cream; bring just to a boiling point. Add potatoes, bacon, salt & pepper, and salmon. IF using fresh salmon; cook until salmon begins to break up (about 6 to 8 minutes). If using canned salmon; heat about 5 minutes.
5Serve with a buttered crusty roll or crackers.