Finnish Salmon-Potato Chowder - cooking recipe

Ingredients

1 teaspoon butter or 1/2 cup margarine
3 cups chopped onions
1/2 teaspoon celery salt
1/4 cup all-purpose flour
1 (8 ounce) bottle clam juice
4 cups cubed peeled baking potatoes
1 1/2 cups thinly sliced carrots
3 1/2 cups 1% low-fat milk
10 ounces roasted salmon
2 tablespoons chopped fresh dill
1/4 teaspoon Worcestershire sauce

Preparation

Melt butter in a Dutch oven over medium heat. Add chopped onion, and saute for 5 minutes.
Sprinkle onion mixture with celery salt.
Stir in flour, and cook for 1 minute, stirring constantly.
Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly.
Add potato cubes and carrot slices, and stir in milk.
Bring to a boil; reduce heat, and simmer for 10 minutes.
Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan.
Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.