Salmon Chowder

• 1 can (14.75 Oz. Can) Salmon (2 Cups)
• 2 cups Water
• 1 cup Tomato Juice
• 1/2 cups Diced Onion
• 1 cup Potatoes, Cubed
• 1 teaspoon Celery Salt
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 1 teaspoon Salt
• 1 teaspoon Dry Mustard
• 3 cups Milk
• 1/2 teaspoons Worcestershire Sauce

1. Discard skin and bones from the salmon (if necessary).
2. Combine salmon, water, tomato juice, onion, potatoes and celery salt in a large kettle.
3. Cover and simmer slowly for 40 minutes.
4. In another saucepan, melt butter. Add flour, salt and mustard; mix until smooth. Gradually add milk. Cook while stirring until thick and smooth; add Worcestershire sauce.
5. Add sauce to the salmon mixture; stir well and serve piping hot.
6. Makes 10-12 servings.

salmon, water, tomato juice, onion, potatoes, celery salt, butter, flour, salt, dry mustard, milk, worcestershire sauce

Taken from tastykitchen.com/recipes/soups/salmon-chowder/ (may not work)