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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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