Salmon Chowder

With the packages of smoked salmon in my freezer and the cooler weather, this is just perfect!  If you're looking for the smoky flavor, but don't have any smoked salmon, try adding some liquid smoke.  Start with 1/2 teaspoon, then add sparingly.

• 3 tablespoons butter or olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth 
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon dried dill weed
• 1 (16 ounce) can salmon, skin and bones removed (I used smoked salmon)
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can cream-style corn

1. Melt butter in a large pot over medium heat.
2. Sauté onion, celery, and garlic until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, and corn.