Serves 4
Prep Time 5 minutes
Cook Time 20 minutes

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 


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.