Title: Salmon and Corn Chowder
Categories: Soup Fish Salmon
Yield: 1 Servings

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

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

From: Jim Bodle Date: 06-08-94

From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä

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