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Salmon Chowder

1 (1 lb.) can Salmon
1 bay leaf
Salt to taste
2 Tbsp. butter
1 bag (1 1/2 lbs.) stew vegetables
1/2 cup light cream or milk
2 Tbsp. chili sauce
Chopped parsley
Pepper


Drain liquid from Salmon into saucepan. Add bay leaf, salt and butter, 2 cups water and bring to a boil. Add vegetables and cook covered 20 minutes or until almost done. Add Salmon, cream. Add chili sauce, heat add parsley and season. Good with crusty bread, cheese and salad.


Serves 4



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