3 tablespoons butter 3/4 cup chopped onion 1/2 cup chopped celery 1 teaspoon garlic powder 2 cups diced potatoes 2 carrots, diced 2 cups chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried dill weed 2 (16 ounce) cans salmon 1 (12 fluid ounce) can evaporated milk 1 (15 ounce) can creamed corn 1/2 pound Cheddar cheese, shredded
1 Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. 2 Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
1 Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. 2 Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
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