Salmon Chowder

Combine potatoes, water, 1/2 cup of the milk and salt in large saucepan. Bring to boiling. Lower heat and simmer, uncovered, until potatoes are tender, about 8 mnutes.

Add mixed vegetables; cover and remove from heat; reserve.

Saute onion in butter in med-size saucepan until softened, about 2 min.

Stir in flour; cook 1 minute, stirring.

Add remaining milk; cook, stirring, until smooth and thickened, about 5 minutes.

Add to potato mixture in large saucepan. Bring gently to boiling.

Lower heat. Add salmon, Worcestershire, lemon juice and red pepper sauce.

Stir until heated through.