1 1/2 to 2 cups cooked Salmon (2 small cans or 1 large can) 3 tablespoons butter
1 large onion, diced 11/2 cup celery, diced 4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch 1 can, 12 oz. evaporated milk
Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir
cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4.