Rita’s Salmon Chowder

Ingredients

• ½ C celery , chopped
• ½ C onion , chopped
• ½ C green pepper , chopped
• 1 clove garlic , minced
• 3 T butter
• 14 oz can chicken broth
• 1 C potatoes , diced
• 1 C carrots , shredded
• 1 t salt
• ½ t pepper
• ½ t dill weed
• 1 can cream-style corn
• 1 pint half-n-half
• 2 C salmon , cooked, skin and bones removed

Instructions

1. Poach fresh salmon in small amount of water. Cool and break into chunks. Save stock to add to soup with chicken broth.
2. . In large saucepan or soup kettle sauté celery, onion, green pepper, and garlic in butter. Add broth, potatoes, carrots and seasonings and bring to a boil. Reduce heat and simmer 40 minutes, covered.
3. Stir in corn, cream and salmon. Simmer 15 minutes or until heated through (to 165°F).