Creamy Salmon And White Fish Chowder

Ingredients

• 1 quart milk
• 1/2 onion
• 1 stalk celery
• 2 cups canned salmon
• remnants of cold boiled white fish
• 2 tbsp butter
• 3 tbsp flour
• 1 tsp salt
• dash of pepper
• crackers, split, buttered, and browned

Method

1. 1 Scald milk with onion and celery; strain and keep hot.
2. 2 Chop salmon and white fish fine; rub through a sieve.
3. 3 Melt butter, whisk in flour, salt, and pepper. Cook briefly.
4. 4 Gradually add hot milk, stirring until boiling and smooth.
5. 5 Mix a little sauce into fish paste, then stir into remaining sauce. Heat through.
6. 6 Serve with buttered, browned crackers.