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Salmon Corn Chowder

1 can (15 1/2 oz.) Salmon, red
1 medium onion, chopped
1 cup chopped celery
2 Tbsp. butter or margarine
2 cans (10 3/4 oz. each) condensed cream of celery soup
2 1/2 cups milk
1 can (15 1/2 oz.) cream style corn
1 can (15 1/2 oz.) whole kernel corn
Paprika (opt.)
Salt & pepper to taste


Drain and flake Salmon, reserving liquid. Saute onions and celery in butter or margarine until tender. Add condensed soup, milk and Salmon liquid. Heat, stirring, until smooth.


Add Salmon, cream style corn and whole kernel corn. Cook until heated through. Salt and pepper to taste. Sprinkle with paprika before serving.


Makes 6 servings



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