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Salmon and corn chowder

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Ingredients/Components

milk - 1 c
salt
flour - 2 Tbsp
butter - 1/4 c
light cream - 2 c
can chicken broth - 1 1/2
onion, chopped - 1 item
celery, chopped - 1 c
can cream-style corn - 1 1/2
carrots, chopped - 1 c
medium potatoes, peeled and cubed - 2 item
dried marjoram - 1/2 tsp
can salmon, drained, boned and flaked - 1 oz
or 2 garlic cloves, minced - 1 item

How to make salmon and corn chowder:

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 and milk with butter (I substitute milk for cream). Combine flour and corn and stir in soup. Heat, but do not boil, just until thickened. Gently stir in salmon and heat through. Yields 2 quarts.

Recipe categories: Soups & stews, Chowders, Salmon.

Rating:

3.7

Average rating: 3.7, total votes: 7

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