Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   1      cup           chopped onion
     1/4  cup           chopped celery
   1      cup           diced potatoes
     1/4  teaspoon      white pepper
   1 1/4  teaspoons     thyme
     1/4  teaspoon      dillweed
   2      tablespoons   flour
   1      1/8 ounce ca  stewed tomatoes
   3      cups          milk
   7 3/4  ounces        canned salmon
   2      tablespoons   parsley
   1      cup           grated Monterey Jack cheese

Preparation:

Melt 2 tablespoons butter, sauté celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.