Ingredients:

​

• 2 tablespoons olive oil

• 2 tablespoons butter*

  • DAIRY FREE: use a substitute buttery spread
    like Earth Balance or Country Crock Plant Butter

• 4 strips chicken bacon (chopped)

• 1 medium onion (chopped)

• 2 garlic cloves (minced)

• 2 tablespoons gluten free all-purpose flour

  • recommendations: XO Baking Co gluten free all-
    purpose flour or millet flour

• 3 cups of organic chicken or vegetable stock/broth

• 2 cans salmon (drained)

• 1 large potato (diced)

• 2 cups milk*

  • DAIRY FREE: use a dairy free milk like flax milk, almond milk,
    coconut milk, or soy milk

• 2 cups frozen corn
   

Directions:

​

1. Preheat a large stockpot on medium heat. Melt Earth Balance and Olive Oil.

2. Add the chopped bacon strips and saute for 2 to 3 minutes.

3. Add the onion and garlic and saute for an additional 4 minutes.

4. Add flour and cook for 2 minutes, continuing to stir.

5. Whisk in the chicken stock/broth and simmer, then reduce to low.

6. Stir in salmon, corn and potatoes. Simmering for 20 minutes or until potatoes are tender.

7. Stir in the milk and simmer 4 minutes.

8. Serve with added salt and pepper, to taste.

9. Goes great with the Biscuits recipe, click here!

​

Servings: 8

​

Allergy free from:

Gluten

Wheat

Dairy*

Egg

Nuts

Soy

PC: Epicurious