1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 c. potatoes, peeled and diced
1 c. canned chicken broth
1 tsp. thyme
1 bay leaf
1 (12 oz.) can evaporated milk plus 2 1/2 c. whole milk
1 (15 oz.) can salmon, drained

Melt the butter in a saucepan. Saute the onion and celery until golden. Add the potatoes, broth, thyme, bay leaf and salt and pepper to taste. Bring to the boiling point and simmer gently for 15 minutes.

Add the evaporated and whole milks. Heat to simmering point and cook for another 5 minutes. Add the salmon, broken into chunks, and heat to serving temperature. Remove bay leaf and serve chowder with oyster crackers.