1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove, minced
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1 can (14-3/4 oz.) cream-style corn
1-1/2 teaspoons of salt
1/2 teaspoon of pepper
1/4 to 3/4 teaspoon of dill weed

3 tablespoons butter or margarine
1 can (14-1/2 oz.) chicken broth
2 cups of "half-n-half" cream
2 cups of fully cooked salmon chunks
or
1 can (14-3/4 oz.) salmon, drained, flaked with skins and bones removed

In a large saucepan, sautee celery, onion, green pepper and garlic in butter until 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.

Yields 8 servings, or 2 quarts.