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Salmon Chowder
April 01, 2002

I really liked this recipe, but I did make a couple of changes. I used two 6-oz cans of boneless, skinless salmon, and it was plenty (I wonder if the "16-oz" can size is a mistake?). Also, I only used 1/4 lb. of cheddar instead of 1/2 lb., to help lower the fat content. It was very colorful and tasty. I'll definitely make it again.

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