Salmon And Corn Chowder

13 ingredients
8 steps

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 c. chopped celery
  • 1 (14 1/2 oz.) can chicken broth
  • 1 garlic clove, minced
  • 1 1/4 tsp. salt
  • 1/2 tsp. dried marjoram
  • 2 c. light cream (half and half may be used)
  • 1 c. milk
  • 1/4 c. margarine
  • 2 Tbsp. flour
  • 1 (16 1/2 oz.) can cream-style corn
  • 1 (16 oz.) can salmon, drained, flaked and boned

Directions

  1. 1
    In a large saucepan, combine potatoes, onion, celery, garlic, chicken broth, 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, milk and margarine.
  4. 4
    Combine flour and corn; stir into soup.
  5. 5
    Heat, but do not boil, until slightly thickened.
  6. 6
    Gently stir in salmon and heat through.
  7. 7
    Yield:
  8. 8
    6 to 8 servings.

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