Salmon Corn Chowder - cooking recipe

Ingredients

2 medium potatoes, cubed
1 large onion, chopped
1 c. celery, chopped
1 (14 1/2 oz.) can chicken broth
1 clove garlic, minced
1/2 tsp. marjoram
3 c. milk
1/4 c. oleo
2 Tbsp. flour
1 (16 1/2 oz.) can cream-style corn
1 (16 oz.) can salmon, drained, boned and flaked

Preparation

In large saucepan, combine potatoes, onion, celery, broth, garlic and marjoram.
Bring to boil; reduce heat and simmer, covered, about 10 minutes.
Stir in milk and oleo.
Combine flour and corn; stir into soup.
Heat, but do not boil, until slightly thickened.
Gently stir in salmon and heat through.
Serves 6 to 8.