Salmon And Corn Chowder - cooking recipe

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
2 c. light cream
1 c. milk
1/4 c. butter
2 Tbsp. all-purpose flour
1 (16 1/2 oz.) can cream-style corn
1 (16 oz.) can salmon, drained, boned and flaked

Preparation

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic and salt.
Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and butter.
Combine flour and corn; stir into soup.
Heat, but do not boil, until slightly thickened.
Gently stir in salmon and heat through.
Yields 6 to 8 servings (2 quarts).