1 can (15 1/2 oz.) salmon, red
1 med. onion, chopped
1 c. chopped celery
2 tbsp. butter
2 cans (10 3/4 oz. each) condensed cream of celery soup
2 1/2 c. milk
1 can (15 1/2 oz.) cream style corn
1 can (15 1/2 oz.) whole kernel corn
Paprika (opt.)
Salt & pepper to taste

Drain and flake salmon, reserving liquid. Saute onions and celery in butter until tender. Add condensed soup, milk and salmon liquid. Heat, stirring, until smooth.

Add salmon, cream style corn and whole kernel corn. Cook until heated through. Salt and pepper to taste. Sprinkle with paprika before serving. Makes 6 servings.