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 8 oz can stewed tomatoes 3 cups milk 1 7 3/4 oz can salmon 2 tablespoons parsley 1 cup grated monterey jack cheese Melt 2 tablespoons butter, saute 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.