*1/4 cup butter or margarine
*1 large onion, chopped
*1 cup celery, diced
*1 clove garlic, minced
*2 tablespoons all-purpose flour
*3-1/2 cups chicken broth
*2 cups half and half
*1 can (17 oz) cream style corn
*1/2 teaspoon salt, or to taste
*1/4 teaspoon white pepper
*1 can (15-1/2 oz) salmon, drained and flaked
*Parsley, chopped for garnish (optional)
Melt butter in large heavy saucepan over medium heat. Add onion, celery, garlic and cook 4 to 5 minutes or until the onion is translucent. Stir in flour until blended and gradually stir in 1 cup of the broth. Stir until boiling and thickened. Stir in remaining broth, the half and half, corn, and the salt and pepper. Simmer uncovered for 15 minutes, but do not boil. Remove from heat and add the flaked canned salmon. Garnish each serving with parsley. Makes approximately 8 cups