1 tbsp. butter or margarine
1 can cream of celery soup
1 1/3 cups milk
1 can (7 1/2 oz.) salmon, drained, skineed and bones removed
1 can (15 oz.) cream style corn
1 tbsp. minced fresh parsley
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| PANTRY-SHELF SALMON CHOWDER | |||||
| Serves 4 | |||||
| 1 small onion, thinly sliced 1 tbsp. butter or margarine 1 can cream of celery soup 1 1/3 cups milk 1 can (7 1/2 oz.) salmon, drained, skineed and bones removed 1 can (15 oz.) cream style corn 1 tbsp. minced fresh parsley |
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| In a large saucepan, saute onion in butter until tender. Stir in remaining ingredients; heat through. | |||||