Wintry Day Salmon Stew

It's called salmon stew or salmon chowder and it's one of my Dad's favorites!  He made this and oyster stew quite often (though I must confess that oyster stew was not my favorite!).  We had a telephone conversation the other day & he mentioned that he had made a big pot of salmon stew & invited my sister and her family over for dinner.  So, I was inspired to make a batch since it's been so cold here...especially after coming home from a Caribbean cruise where temps were in the 80's!  I hope Daddy will be proud of my version!

INGREDIENTS:

2 6-ounce pouches pink salmon, boneless & skinless

  (or two 6-ounce salmon filets, cooked & cut into chunks)

2 stalks celery, diced

1 small onion, chopped

4 slices bacon, cooked and crumbled

¼ cup white wine

2 cups chicken broth

1 12-ounce can evaporated milk

1/2 cup half & half (or milk)

1 10-ounce package frozen corn kernels

1 can creamed corn

1 cup shredded or diced carrots

1 package Simply Potatoes, diced with onion

Fresh ground pepper to taste

1 Tablespoon Greek seasoning

     (or 1 teaspoon dried oregano, 1 teaspoon thyme & 1 teaspoon basil)

DIRECTIONS:

This is so easy!  Briefly saute the celery & onion in a "pat" of butter.  Place the celery/onion mixture and all remaining ingredients in your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Add more half & half or milk or chicken broth if needed for “soupier” consistency.  Season to your taste.

Serve with oyster crackers and a side green salad!