4 tbsp. (1/2 stick) butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (15 oz.) can pink salmon, drained
1 (10 oz.) can cream of celery soup
2 (10 oz. ea.) cans cream of potato soup
2 cups milk
1 tsp. Worcestershire sauce
1 tsp. Louisiana hot sauce
1 tsp. creole seasoning (Tony's)
1/2 tsp. salt
1/2 tsp. black pepper

Sauté onion and celery in butter until opaque. Add salmon and cook till salmon is heated through.

Add remaining ingredients and simmer for 20 minutes on medium low heat.

Serve with oyster crackers.

Submitted by: Debi Barbour