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Salmon Chowder

1 lb. cooked Salmon, boneless
1 chicken bouillon cube
1 cup boiling water
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, finely chopped
1/4 cup butter or margarine, melted
3 oz. milk
1 lb. can tomatoes
1 can (8 oz.) whole kernel corn
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper
1 whole bay leaf


Break Salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Let simmer for approximately 15 minutes on low heat.





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