Ingredients

  • ¼ c. butter
  • 1 lg. onion, chopped
  • 1 c. diced celery
  • 2 c. half & half
  • 1 (17 oz.) can cream corn
  • ¼ teaspoon white pepper
  • 1 (15 1/2 oz.) can pink salmon
  • 1 clove garlic
  • 2 tablespoons flour
  • 3 ½ c. chicken broth

Directions

1. Melt butter in large, heavy saucepan over medium heat. Add onion, celery, and garlic. Cook 4-5 minutes until onion is translucent.
2. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened.
3. Stir in remaining broth, the half & half, corn, and pepper. Simmer, uncovered, 15 minutes but do not boil.
4. Remove from heat. Add salmon. Garnish with parsley.