1 sm. flat can RED salmon
4 med. potatoes
1 lg. onion
2 c. milk
1/4 to 1/2 c. catsup
4 tbsp. flour
4 tbsp. butter
Salt and pepper
4 tsp. Worcestershire sauce
Tabasco sauce

Peel and chop potatoes in cubes or slices. Chop onion. Place in saucepan with 2 cups lightly salted water; cover, bring to boil and cook until tender. In a small bowl, flake the salmon and set aside.

In heavy saucepan or in top of double boiler, melt the butter. Add the flour, stir until smooth; gradually add one cup milk, stirring until mixture thickens. Add entire contents of potato water mixture, continue stirring. Mixture will thicken quickly.

Add the flaked salmon and the desired amount of catsup until chowder has warm, pink color. Add as much of the remaining milk as needed for desired consistency. Add Worcestershire sauce and several drops of Tabasco, salt and pepper. DO NOT BOIL. Simmer for 30 minutes or longer. Garnish with paprika and a sprig of parsley. Good for lunch on a cold, winter day. Serves 4-6. Keeps well; can be "warmed up" the next day.