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Salmon-Corn Chowder

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“This one begins with canned salmon and is rich and creamy. From My Great recipes this chowder makes for a great lunch when you add those big crispy crackers. I always double the recipe because it disappears so darn fast.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain salmon reserving liquid. Flake salmon and mash the bones.
  2. Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
  3. Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
  4. Heat through and serve with a garnish of parsley if desired.

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