Salmon Chowder (with Soymilk)

• 2 lg. potatoes, cubed 1/2-inch
• 1/2 cup carrots,cubed 1/2-inch
• 1 tsp. salt
• 2 cups water
• vegetable stock
• 2 tbsp. onion, chopped
• 3 tbsp. butter
• 2 tbsp. flour
• 2 cups plain soymilk
• 1/2 lb. tin salmon, undrained
• 1 dash marjoram
• 4 to 5 drops Worcestershire sauce
• 1/2 cup celery, thinly sliced

1. Put potatoes and carrots in medium to large-sized pot, add salt and water, cover and cook until just tender.
2. Remove from heat, but don't drain.
3. In a saucepan, saute the onion in butter 3 minutes, blend in flour until smooth.
4. Add soymilk slowly, stirring constantly over medium heat until the mixture comes to a boil and thickens.
5. Don't drain the salmon.
6. Crush the salmon bones and flake the salmon.
7. Add the salmon (liquid, bones and all) to the vegetables, then add the soymilk mixture.
8. Stir, heat through, and serve right away.

potatoes, carrots, salt, water, vegetable stock, onion, butter, flour, soymilk, salmon, marjoram, worcestershire sauce, celery

Taken from www.foodgeeks.com/recipes/2873 (may not work)