Salmon And Corn Chowder

Serving size: 6

ingredients

2 md Potatoes, peeled and cubed
1 lg Onion, chopped
1 C Chopped celery
1 cn Chicken broth (14 1/2 oz.)
1 ea Clove Garlic, minced
1 1/4 tsp Salt
1/2 tsp Dried marjoram
2 C Light cream
1 C Milk
1/4 C Butter or margarine
2 tbsp All-purpose flour
1 cn Cream-style corn (16 1/2 oz.)
1 cn Salmon, drained boned and flaked (16 oz.)

directions

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yield: 6-8 servings (2 quarts). SOURCE:*Fred Johnson, Tyngsboro, MA, Reminisce Sept./Oct. 93 POSTED BY: Jim Bodle

Submitted By JIM BODLE On 06-08-94

Rating:

Source: Estelle