1/4 pound butter

1 large onion, diced

1 1/2 cups flour

1/2 gallon milk

8 (7 3/4 ounce) cans salmon

4 cups diced, cooked potatoes

2 large plastic bags of mixed vegetables

1 teaspoon dill weed

1 tablespoon salt

Saute onion and celery in butter until onion is tender. Stir in flour off the heat. Slowly add the milk, stirring constantly. Remove the skin and bones from salmon and add along with potatoes, vegetables, dill and salt. At this point, the chowder may be frozen. When ready to serve, cook until vegetables are done. Serve steamining hot with pilot crackers.