Ingredients
2 medium potatoes, peeled and cubed1 large onion, chopped1 cup chopped celery1 can (14-1/2 ounces) chicken broth1 garlic clove, minced1-1/4 teaspoons salt1/2 teaspoon dried marjoram2 cups half-and-half cream1 cup whole milk1/4 cup butter2 tablespoons all-purpose flour1 can (16-1/2 ounces) cream-style corn1 can (16 ounces) salmon, drained, boned and flaked
Preparation
In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.
