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Salmon Chowder

4 Tbsp. margarine
1 stalk celery, chopped
2 medium potatoes, chopped
1 medium onion, chopped
1 carrot, chopped
1/2 tsp. garlic powder
1 can chicken broth
1/8 tsp. pepper
1 can creamed corn
2 small cans Pink Salmon
1 cup half & half
3 Tbsp. flour


Melt margarine. Add celery, potatoes, onion, carrot and garlic powder. Saute until soft. Add broth and pepper. Simmer 20 minutes. Add creamed corn and Salmon, heat through. Add flour to half & half, blend well. Add to chowder and heat to thicken.





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