Salmon And Corn Chowder

• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 1 (14 1/2 oz.) can chicken broth
• 1 or 2 garlic cloves, minced
• 1 1/4 tsp. salt
• 1/2 tsp. dried marjoram
• 2 c. light cream
• 1 c. milk
• 1/4 c. butter
• 2 Tbsp. flour
• 1 (16 1/2 oz.) can cream-style corn
• 1 (16 oz.) can salmon, drained, boned and flaked

1. In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram.
2. Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
3. Stir in cream and milk with butter (I substitute milk for cream).
4. Combine flour and corn and stir in soup.
5. Heat, but do not boil, just until thickened.
6. Gently stir in salmon and heat through.
7. Yields 2 quarts.

potatoes, onion, celery, carrots, chicken broth, garlic, salt, marjoram, light cream, milk, butter, flour, creamstyle, salmon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240754 (may not work)