Salmon Chowder - cooking recipe

Ingredients

1 (15 oz.) can red salmon
1 onion, chopped
2 sticks celery, chopped
2 Tbsp. butter
2 (10 1/2 oz.) cans cream of celery soup
3 soup cans milk
1 (15 oz.) can cream-style corn
1 1/2 Tbsp. butter

Preparation

Pick over and clean salmon, saving liquid.
Saute onion and celery in butter in bottom of 4-quart soup kettle until tender. Add soup and milk.
Stir in corn, salmon and reserved salmon liquid.
Heat through and top with butter.