1/4 lb. butter
1 lg. onion, diced
1 1/2 c. diced celery
1/2 c. flour
1/2 gallon milk
8 (7 3/4 oz.) cans Chinook salmon
4 c. cooked potatoes, diced
2 lg. plastic bags mixed vegetables
1 tsp. dill weed
1 tbsp. salt

Saute the onion and celery in the butter until onion is tender. Stir in the flour off the heat. Slowly add the milk, stirring. Remove the skin and any bones from the salmon and add along with potatoes, mixed vegetables, dill, and salt. At this point the chowder may be frozen.