1/4 c. butter
1 lg. onion, chopped
1 c. diced celery
2 c. half & half
1 (17 oz.) can cream corn
1/4 tsp. white pepper
1 (15 1/2 oz.) can pink salmon
1 clove garlic
2 tbsp. flour
3 1/2 c. chicken broth

Melt butter in large, heavy saucepan over medium heat. Add onion, celery, and garlic. Cook 4-5 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 & half, corn, and pepper. Simmer, uncovered, 15 minutes but do not boil. Remove from heat. Add salmon. Garnish with parsley. Makes 8 cups.