frozen condensed creme of potato soup -- (10-1/4 oz.)
3
cups
milk
1
tablespoon
grated onion
1
small
bay leaf
1
dash
pepper
1
can
whole kernel corn -- (8oz.)
1
bunch
chopped parsley
Preparation:
Remove skin and bones from fish. Flake. Combine soup, milk, onion, bay leaf and pepper; heat until soup is thawed, stirring occasionally. Add corn and fish, heat. Remove bay leaf. Garnish with parsley.
