SALMON CHOWDER                         Servings: 6

1   lb.       fresh salmon             3   c.     water
2   stalks    celery, chopped          1   sm.    onion, diced
3   med.      diced potatoes, unpeeled 2          carrots, sliced
6-8           allspice                 1   tsp.   dill weed
1/2 tsp.      white pepper             3 1/2 c.   skim milk
2   T.        flour                    1   T.     margarine
1   T.        parsley, minced

	Remove skin and bones from fish.  Cut fish into 1 inch chunks.  Place
water, onions, potatoes, celery, carrots, allspice, dill weed and white
pepper into 4 quart saucepan.  Cover and simmer for 15 minutes.  Add 3
cups milk and the salmon to vegetables.  Blend flour with 1/2 cup skim
milk until smooth, then slowly stir into chowder.  Simmer 10 minutes or
until fish flakes when tested with a fork.  Stir gently, dot with
margarine and parsley, and serve hot with french bread.