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Monday, July 28, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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SALMON AND CORN CHOWDER
Soups
Contributed by: Susie Sizemore
Ingredients:
  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 14-ounce can chicken broth
  • 1 garlic clove, minced
  • 11â�„4 tsp. salt
  • 1â�„2 tsp. dried marjoram
  • 2 cups light cream
  • 1 cup milk
  • 1â�„4 cup butter or margarine
  • 2 TBS all-purpose flour
  • 1 16-ounce can cream-style corn
  • 1 16-ounce can salmon, drained, boned and flaked
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.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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