1. Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. 2. Sprinkle onion mixture with celery salt. 3. Stir in flour, and cook for 1 minute, stirring constantly. 4. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. 5. Add potato cubes and carrot slices, and stir in milk. 6. Bring to a boil; reduce heat, and simmer for 10 minutes. 7. Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. 8. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
