|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3 Cup (48 tbs)|
|Canned pink salmon||16 Ounce, drained, skin and bones discarded, and meat separated in chunks (1 Can)|
|Pared diced potatoes||1 1⁄2 Cup (24 tbs), cooked|
|Diced pared carrots||1 Cup (16 tbs), cooked|
|Canned tomatoes||16 Ounce, drained (1 Can)|
|Monosodium glutamate||1⁄2 Teaspoon|
Heat butter in a large saucepan.
Add onion and green pepper; cook until tender.
Stir in soup and milk.
Mix in salmon and remaining ingredients.
Heat thoroughly, stirring occasionally (do not boil).
Ladle chowder into heated soup bowls and serve immediately.