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Salmon Recipes







Salmon Corn Chowder


2 cups Milk
1 can Condensed cream of potato soup
1 cup Frozen corn
1 can (16 oz) salmon; drained, flaked, and bones removed
1 cup Shredded cheese {American; Cheddar, or Velveeta}
1/4 ts Salt and pepper

In 3-qt. saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings.



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