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
-
1In a large saucepan, combine potatoes, onion, celery, garlic, chicken broth, salt and marjoram.
-
2Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
-
3Stir in cream, milk and margarine.
-
4Combine flour and corn; stir into soup.
-
5Heat, but do not boil, until slightly thickened.
-
6Gently stir in salmon and heat through.
-
7Yield:
-
86 to 8 servings.
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