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Salmon and corn chowder

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Ingredients/Components

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

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, 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 to 8 servings (2 quarts).

Recipe categories: Soups & stews, Chowders, Salmon.

Rating:

4.1

Average rating: 4.1, total votes: 7

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