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Potato Salmon Chowder

6 medium potatoes
1 cup sliced carrots
3 cups water
1 Tbsp. salt
1 (10 oz.) package frozen peas
1/3 cup oleo
1/3 cup chopped onion
1 cup diced celery
5 cups milk
1/4 cup flour
1 lb. can Salmon
1/2 tsp. Worcestershire sauce


Peel and cube (1/2 inch) potatoes (4 cups). Boil with carrots in salted water until tender. Add peas. Bring to a boil. Cook 1 minute. Remove from heat. Do not drain.


Saute chopped onion and celery in melted oleo. Add flour, stir until smooth. Cook 1 minute and add 2 1/2 cups milk, stirring until it boils and thickens. Remove skin and bones from Salmon. Flake and add along with sauce; add 2 1/2 cups milk. Heat thoroughly. Serve at once.


Makes 3 quarts






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