Salmon Corn Chowder - cooking recipe

Ingredients

1 or 2 (15 1/2 oz.) cans salmon
1 medium onion, chopped
2/3 c. chopped celery
2 Tbsp. butter or margarine
2 (10 3/4 oz.) cans condensed cream of celery soup
2 1/2 c. milk
1 (16 1/2 oz.) can cream-style corn
1 (12 oz.) can whole kernel corn
paprika

Preparation

Drain salmon, reserving liquid.
Break into large chunks.
In saucepan, saute onion and celery in butter or margarine until tender.
Add condensed soup, milk and salmon liquid.
Cook and stir until smooth.
Add salmon and corn.
Heat thoroughly. Sprinkle with paprika before serving.
Makes 6 servings.