(16 oz) salmon; drained, flaked, and bones removed
1 Tasse
Shredded cheese {American; Cheddar, or Velveeta}
1/4 Teelöffel
salt
1/4 Teelöffel
pepper
die Zubereitung:
In 3-qt. Saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings.
