In 3-qt. saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings. Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 17, 1998,
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 31 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 9.8mg||3 %|
|Sodium 635.5mg||22 %|
|Potassium 472.8mg||12 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 31g|
|Protein 8.1g||12 %|
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Calories per serving: 181
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