Salmon & Corn Chowder

Back in the early 70s my two brothers, Randy and Dave, moved to Alaska to work on the pipeline. Their first year was spent drinking beer and playing poker. The beer and poker were not mandatory, but the year wait to get in the union was. They established permanent residency, purchasing 7 acres of lake-front property with a small one room cabin with a small loft. They had their own private dock and they had wild blueberries growing in the back and it was not uncommon to see moose roaming around.
Salmon fishing became a regular summer event, when they weren't up on the north slope. After Dad retired, he started making the journey up each year, spending the summer either at Big Lake or down on the Kenai. Add some halibut charters and life is good!
So, when you have that much fish, you have to have some great recipes. This is one of my favorites. Sunday night we will be doing another favorite and I will post that recipe.
Bon appetite and stay well until next time!

Salmon and Corn Chowder
2 medium potatoes, peeled and cubed
1 large onion, chopped
1 cup celery, chopped
1 can (14 1/2 ounces) chicken broth
1 clove garlic, minced
1 1/4 teaspoon salt
1/2 teaspoon dried marjoram
2 cups lite cream
1 cup milk
1/4 cup butter
2 tablespoons flour
1 can (16 1/2 ounce) cream style corn

In a large saucepan, combine potato, onion, celery, chicken broth, garlic salt and marjoram. Bring to a boil; reduce heat and simmer, covered for 10 minutes or until veggies are tender. Stir in cream, milk and butter. Combine flour and corn. Stir into soup. Heat but do not boil until slightly thickened. Gently stir in salmon and heat through.