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SALMONCO
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1989-05-28
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686b
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25 lines
SALMON CORN CHOWDER
2 T. butter
1/2 c. chopped onion
1/2 t. minced garlic
3 T. flour
2-1/2 c. lowfat milk
8 oz. stewed tomatoes
7-1/2 oz. drained salmon
1 c. frozen corn kernels
1 t. crush dill
1/2 t. salt
1/4 t. black pepper
1/2 c. shredded monterey
jack cheeseSaute onion and garlic in butter for 5 minutes until tender.
Blend in flour. Stir in remaining ingredients except cheese.
Bring to boil and stir for 1 minute. Add cheese and stir until
melted. Makes 4 servings at 323 calories each.
Date Entered: May 28, 1989
By: Donna Endreson