Potato Salmon Chowder

This is a very popular soup/stew in the Pacific Northwest and makes a hearty entree bowl that wards off the approaching cold of fall with harvest ingredients.  This is a version that is particularly easy to make, because it used canned salmon; but fresh salmon, cubed up can, of course, be used!  This comes from a cute little cookbook on nothing but potato called Tasty Taters:  Potato Cookbook compiled and edited by Judith Bosley.

Potato Salmon Chowder

4 cups cubed potatoes

1 cup sliced carrots

1 tsp. salt

3 cups water

1 10oz package of frozen spinach

1/3 cup butter

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 1lb. can salmon

1 cup celery

1/2 tsp. Worcestershire sauce

1.  Cook the potatoes and carrot in salted water until just tender.  Add frozen peas, bring back to boil and cook 1 minute.  Remove from heat, but do not drain.

2.  Cook the ion in the butter until lightly browned in a soup pan.  Add the flour and stir until smooth. [Be sure to cook at least 1 minute to get the raw flour taste out).  Add half of the milk and whisk constantly until it boils and thickens.  

3.  Flake the salmon.  Add the fish, along with liquid from can to the vegetable.  Add the hot white sauce, rest of the milk, celery and Worcestershire sauce.  Stir well and heat through.  Serve hot, add a garnish of parsley if liked.