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

  1. 1
    In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram.
  2. 2
    Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
  3. 3
    Stir in cream and milk with butter (I substitute milk for cream).
  4. 4
    Combine flour and corn and stir in soup.
  5. 5
    Heat, but do not boil, just until thickened.
  6. 6
    Gently stir in salmon and heat through.
  7. 7
    Yields 2 quarts.

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