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 and garlic; cook 4 to 5 minutes until onion is translucent.
Stir in flour until blended. Gradually stir in 1 cup broth. Stir until
boiling and thickened. Stir in remaining broth, the half and half, corn,
salt and pepper. Simmer uncovered 15 minutes, but do not boil. Remove fro
heat; add Salmon. Garnish each serving with parsley.
Makes 8 cups.
