Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575
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
11�4 tsp. salt
1�2 tsp. dried marjoram
2 cups light cream
1 cup milk
1�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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