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Salmon Chowder

1 1/2 cups cubed potatoes, 2 medium
1 cup sliced carrots
1/2 cup chopped green pepper (optional)
1/3 cup chopped onion
1/4 cup (1/2 stick) butter
1 can (16 oz.) tomatoes
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1 can (10 3/4 oz.) condensed cream of celery soup
3 cups milk
1 can (16 oz.) drained, flaked Salmon


Saute potatoes, carrots, green pepper and onion in butter in 3 quart saucepan 10 minutes, stirring frequently. Add tomatoes and seasonings. Cover; simmer 6 to 8 minutes or until vegetables are tender. Stir in soup and milk. Add Salmon. Bring to serving temperature over low heat.


Yield: About 9 cups



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