Potato Salmon Chowder - cooking recipe

Ingredients

4 c. cubed potatoes
1 c. sliced carrots
1 tsp. salt
3 c. water
1 (10 oz.) frozen peas
1/3 c. oleo
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 (1 lb.) can salmon
1 c. sliced celery
1/2 tsp. Worcestershire sauce

Preparation

Cook potatoes and carrots in salted water until tender.
Add frozen peas.
Bring to boil and cook 1 minute.
Remove from heat, cut do not drain.
Cook onion in butter until lightly browned. Add flour and stir until smooth.
Cook 1 minute.
Add half the milk, stirring constantly.
Cook over low heat until sauce boils and thickens.
Flake salmon.
Add with the liquid to the vegetables.
Add hot sauce, celery and Worcestershire sauce and rest of milk to vegetables and salmon.
Serve hot.