Simple Salmon Chowder

• 8 to 10 green onions, sliced thin
• 2 stalks celery, sliced thin
• 1 clove garlic, minced
• 2 TBS. Margarine
• 1 pound fresh salmon, bite-size chunks
• 3 cans (10.4 oz) cream of potato soup
• 3 cans (10.4 oz.) cream of mushroom soup
• 4 cups milk
• 2 pkgs. (8 oz.each) cream cheese,cubed
• 1 can whole kernel corn
• 1 can sliced carrots
• 1/2 tsp. cayenne pepper (opt.)
• 1/4 tsp. paprika (opt.)
• salt and pepper to taste

1. Saute green onions, garlic and celery in margarine,until soft. Pour into a stock pot or large soup kettle, add all the soups, the milk and the cream cheese, heat on medium heat, stirring often, until all of the cream cheese cubes are melted, bring to a slow boil. Add the salmon cubes, corn and carrots. Let boil slowly, about 10 minutes, until the salmon chunks are cooked through and flake easily with a fork. Add the cayenne pepper, paprika, salt and pepper to taste. Serve with hot french baguettes.

green onions, stalks celery, clove garlic, margarine, salmon, cream of potato soup, cream of mushroom soup, milk, pkgs, whole kernel corn, carrots, cayenne pepper, paprika, salt

Taken from www.epicurious.com/recipes/member/views/simple-salmon-chowder-1201470 (may not work)