A hearty, spicy stew.
4 cups cooked Salmon
1 can cream of mushroom soup (condensed)
1 can of milk
1/2 cup dry red wine
1 can corn
2 medium potatoes diced
1 tsp. garlic powder
2 tsp. Cajun seasoning
1/2 tsp. seafood seasoning
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Heat soup and milk until boiling.
Add potatoes and boil over low heat until done.
Add wine and spices, and cook for 5-10 minutes.
Add corn and heat until mixture starts bubbling again.
Add Salmon and heat 5-10 minutes more stirring slowly.
Serve with rice or crackers.
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