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Salmon and Corn Chowder

2 md Potatoes, peeled and cubed
1 lg Onion, chopped
1 c Chopped celery
1 cn Chicken broth (14 1/2 oz.)
1 Clove Garlic, minced
1 1/4 t Salt
1/2 t Dried marjoram
2 c Light cream
1 c Milk
1/4 c Butter or margarine
2 T All-purpose flour
1 cn Cream-style corn (16 1/2 oz.)
1 cn Salmon, drained boned and flaked (16 oz.)

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yield: 6-8 servings (2 quarts).

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