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Salmon Corn Chowder

2 c Milk
1 cn Condensed cream of potato soup
1 c Frozen corn
1 cn (16 oz) salmon; drained, flaked, and bones removed
1 c Shredded cheese {American; Cheddar, or Velveeta}
1/4 ts Salt and pepper


In 3-qt. saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings.




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