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Salmon Corn Chowder

1/4 cup butter or margarine
1 large onion, chopped
1 cup diced celery
2 cups half & half
1 (17 oz.) can cream corn
1/4 tsp. white pepper
1 (15 1/2 oz.) can Pink Salmon
1 clove garlic
2 Tbsp. flour
3 1/2 cups chicken broth


Melt butter in large, heavy saucepan over medium heat. Add onion, celery, and garlic. Cook 4-5 minutes until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened. Stir in remaining broth, the half & half, corn, and pepper. Simmer, uncovered, 15 minutes but do not boil. Remove from heat. Add Salmon. Garnish with parsley.


Makes 8 cups



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