Salmon And Corn Chowder
14 ingredients
7 steps
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 onion, chopped
- 1 c. celery, chopped
- 1 c. carrots, chopped
- 1 (14 1/2 oz.) can chicken broth
- 1 or 2 garlic cloves, minced
- 1 1/4 tsp. salt
- 1/2 tsp. dried marjoram
- 2 c. light cream
- 1 c. milk
- 1/4 c. butter
- 2 Tbsp. flour
- 1 (16 1/2 oz.) can cream-style corn
- 1 (16 oz.) can salmon, drained, boned and flaked
Directions
-
1In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram.
-
2Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
-
3Stir in cream and milk with butter (I substitute milk for cream).
-
4Combine flour and corn and stir in soup.
-
5Heat, but do not boil, just until thickened.
-
6Gently stir in salmon and heat through.
-
7Yields 2 quarts.
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