Ingredients
1/2 cup each chopped celery, onion and green pepper1 garlic clove, minced3 tablespoons butter1 can (14-1/2 ounces) chicken broth1 cup uncooked diced peeled potatoes1 cup shredded carrots1-1/2 teaspoons salt1/2 teaspoon pepper1/4 to 3/4 teaspoon dill weed1 can (14-3/4 ounces) cream-style corn2 cups half-and-half cream1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removedOptional: Crumbled cooked bacon, minced chives and cracked black pepper
Preparation
In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
