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Ingredients:
1 small can Salmon (7 3/4 oz)
4 Tbsp Butter
1 cup chopped Onion
1/4 cup chopped Celery
1 cup diced Potatoes
1/4 tsp White Pepper
1 1/4 tsp Thyme
1/4 tsp Dill Weed
2 Tbsp Flour
1/8 oz can Stewed Tomatoes
3 cups Milk
2 Tbsp Parsley
1 cup grated Monterey Jack Cheese
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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