Canned Salmon Chowder

1 (15 1/2 oz.) can Salmon
2 cups water
1 cup tomato juice
1/2 cup diced onion
1 cup cubed raw potatoes
1 tsp. celery salt
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

Clean Salmon of bones. Combine Salmon, water, tomato juice, onion, potatoes and celery salt in large kettle. Cover and simmer slowly for 40 minutes.

Meanwhile, in another pan, make cream sauce: Melt butter over low heat and stir in flour. Add milk gradually and stir over low heat until thickened. Add salt, mustard and Worcestershire sauce. When cream cheese is thick and smooth, add to Salmon mixture. Stir well and serve hot.

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