1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 garlic clove, minced
3 tsp butter or margarine
1 can (14 and 1/2 ounces) chicken broth
1 can uncooked diced peeled potatoes
1 cup shredded carrots
1 and 1/2 tsp salt
1/2 tsp pepper
1/4 to 3/4 tsp dill weed
1 can (14 3/4 ounces) cream-style corn
2 cups half and half cream
1 3/4 or 2 cups fully cooked salmon chunks
or 1 can (14 and 3/4 ounces) salmon, drained, flaked, bones and skin removed
In a large saucepan, saute celery, onion, green peppers 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.