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
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

Preparation

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