4 tbsp. butter
1 stalk celery, chopped
2 med. potatoes, chopped
1 med. onion, chopped
1 carrot, chopped
1/2 tsp. garlic powder
1 can chicken broth
1/8 tsp. pepper
1 can creamed corn
2 sm. cans pink salmon
1 c. half & half
3 tbsp. flour

Melt butter. Add celery, potatoes, onion, carrot and garlic powder. Saute until soft. Add broth and pepper. Simmer 20 minutes. Add creamed corn and salmon, heat through. Add flour to half & half, blend well. Add to chowder and heat to thicken.