Ingredients
1 small onion, thinly sliced1 tablespoon butter1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1-1/3 cups milk1 can (15 ounces) cream-style corn1 can (7-1/2 ounces) salmon, drained, bones and skin removed1 tablespoon minced fresh parsley
Preparation
In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
