NORTHWEST SALMON CHOWDER

~ Taste of Home

1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 garlic clove, minced
3 T. butter
14.5 oz. chicken broth
1 c. uncooked diced peeled potatoes
1 c. shredded carrots
1 1/2 t. salt
1/2 t. pepper
1/4 - 3/4 t. dill weed
14.75 oz. can cream-style corn
2 c. half-and-half
1 3/4 - 2 c. fully cooked salmon chunks or 14.75 oz. can salmon, drained, flaked, bones and skin removed

In a large saucepan, saute celery, onion, bell 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, half-and-half, and salmon. Simmer for 15 minutes or until heated through.

Makes about two quarts.

Notes: I've made this with fresh, canned, and smoked salmon, and it's good no matter which way I make it. I occasionally make a dairy-free version by replacing the half-and-half with cashew cream, which tastes just as good as the dairy version.