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Salmon and Corn Chowder

Total Time

Prep/Total Time: 30 min.

Makes

6-8 servings (2 quarts)

Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (14-1/2 ounces) chicken broth
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dried marjoram
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 can (16-1/2 ounces) cream-style corn
  • 1 can (16 ounces) salmon, drained, boned and flaked

Directions

  1. In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
  2. Stir in the 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.

Nutrition Facts

1 cup: 340 calories, 17g fat (9g saturated fat), 74mg cholesterol, 1164mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 18g protein.

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