2 medium potatoes, peeled and cubed
1 large onion, chopped
1 c. chopped celery
1 (14 1/2 oz.) can chicken broth
1 clove garlic, minced
1 1/4 tsp. salt
1/2 tsp. dried marjoram
2 c. light cream
1 c. milk
1/4 c. butter
2 tbsp. all-purpose flour
1 (16 1/2 oz.) can cream-style corn
1 (16 oz.) can salmon, drained, boned and flaked

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables 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.

Yield: 6 to 8 servings (2 quarts).