Salmon Chowder

Ingredients

• 2 tablespoons butter
• 1 small onion, minced
• 1/2 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup peeled and finely diced potato
• 1 cup thinly sliced carrots
• 3 cups chicken broth
• 1/2 teaspoon dried dillweed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups milk
• 1 cup frozen or canned (drained) corn kernels
• One 14-ounce can salmon (buy whichever type is cheapest)
• 1 cup shredded Cheddar cheese (optional)

Preparation

1. 1. Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
2. 2. Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.