Potato - Salmon Chowder

Directions

Cook potatoes and carrots in salted water until just tender.

Add frozen peas.

Bring to boil, cook 1 minute.

Remove from heat, do not drain.

Melt margarine in skillet.

Add onion, cook until lightly browned. Add flour, stir until smooth.

Cook 1 minute. Add ½ the milk, stirring constantly. Cook over low heat until sauce boils and thickens.

Flake salmon, add to vegetables.

Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon.

Heat thoroughly. Serve at once. Makes 3 quarts.