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Salmon Chowder

1 (14 1/2 oz.) can Salmon
1 cup diced potatoes
1 cup stewed tomatoes
1/4 cup chopped onion
1/2 tsp. celery seed
2 cups boiling water
1/4 cup butter
1/4 cup flour
3 cups milk
Salt to taste
1/4 tsp. pepper


Cook potatoes, tomatoes, onion, and celery seed in 1 cup boiling water. Add Salmon with liquor from can and cook five minutes longer. Add the second cup boiling water. Make a white sauce of the butter, flour, and milk. Add to the Salmon mixture and heat; add seasonings.


Note: Can make stock using bouillon cubes and hot water.





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