3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can
evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1 Melt butter in a large pot over medium heat. Saute
onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2 Stir in salmon, evaporated milk, corn, and cheese. Cook
until heated through.
