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Salmon Chowder

Preparation Time:
Cook time:
Yield: 4 servings


2 cups Cooked Salmon
3 Tbsp Butter
1 large Onion, diced
1 1/2 cup Celery, diced
3 large Potatoes, diced
2 rounded Tbsp Cornstarch
1 can (12 oz) Evaporated Milk

salmon chowder


Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.

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