Salmon Chowder Recipe

Ingredients

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 medium garlic clove, minced

3 tablespoons butter

One 14.5-ounce can low sodium chicken broth

1 cup uncooked peeled and diced potatoes

1 cup shredded carrots

1½ teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh dill (+ more for garnish)

One 14.75-ounce can cream-style corn

2 cups half and half cream

1¾ to 2 cups fully cooked salmon chunks

In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender.

Add the 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.