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Salmon Chowder

1 (16 oz.) can Pink Salmon
1 Tbsp. finely chopped onion
2 Tbsp. margarine or butter
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/4 cup reconstituted nonfat dry milk
1 (16 oz.) can tomatoes, cut up
1 Tbsp. snipped parsley


Drain Salmon, reserving liquid; remove skin and bones, then flake. Cook onion in margarine until tender but not brown. Add soup; gradually blend in reserved Salmon liquid and milk. Add undrained tomatoes, Salmon, parsley, and dash pepper. Cover and simmer 10 minutes.


Serves 4



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