Northwest Salmon Chowder

To complement our take-out meal from Connie's Deli Joan prepared this soup.

Ingredients:
1/2 cup each chopped celery, onion, and green pepper'
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 o 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks
            or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

Directions:
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.

Yield: 8 servings (2 quarts).

Other Salmon suggestions:

 Salmon Cakes Too!