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Salmon Chowder

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

Remove skin and bones from Salmon. Combine Salmon, water, tomato juice, onion and potatoes in a large kettle. Add celery salt. Cover and simmer slowly for 40 minutes. Make a white sauce as follows: Melt butter, add flour, salt and mustard; mix until smooth. Gradually add milk; cook until thick and smooth, stirring constantly. Add Worcestershire sauce. Add white sauce to Salmon mixture. Stir well and serve piping hot.

Makes 10 to 12 servings

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