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Directions:
Melt 2 Tbsp butter, saute celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are
tender. Melt remaining 2 Tbsp butter; blend in 2 Tbsp flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring
constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.
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