Epicures Salmon Chowder

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

1 can (1-pound) salmon
¼ cup chopped onion
¼ cup chopped celery
¼ cup Planters oil
2 tablespoons flour
4 cups milk
1 cup diced raw potato
1 cup tomato juice
1½ teaspoons salt
Chopped parsley

Directions: Drain salmon, reserving liquid. Bone salmon and flake. Set liquid and salmon aside. In large heavy saucepan, sauté chopped onion and celery in Planters Oil over low heat until tender, about 10 minute. Blend in flour; gradually stir in milk. Add diced potatoes and continue cooking, stirring occasionally, over low heat until potatoes are tender, about 20 minutes. Heat tomato juice with salt until hot; very gradually add to milk mixture, stirring constantly. Add salmon and reserved liquid. Heat over low heat about 5 minutes. Serve topped with parsley. Makes 6 to 8 servings.