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Salmon Corn Chowder Recipe

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This recipe for Salmon Corn Chowder, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, August 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large can salmon, drained, bones and skin removed, reserve liquid
1 medium onion, chopped
2/3 c. chopped celery
2 T. butter or margarine
2 cans cream of celery soup
2 1/2 c. milk
1 16 oz. can cream style corn
1 12 oz. can whole kernel corn
Paprika

Directions:
Directions:
In a large saucepan, saute onion and celery in butter until tender. Add soup, milk and salmon liquid. Heat, stirring until smooth. Add salmon and corns. Cook until heated through. Sprinkle with paprika before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a recipe from Reba Alden. It was cut from a newspaper.

 

 

 

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