Salmon Chowder

I tried this recipe out on my family when they were in town for Beck’s blessing. It seemed to be a hit and has become one of our favorites. For the salmon, I use the frozen sockeye from Costco, baked from frozen for 30 minutes at 350 degrees.

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 minced garlic clove
• 2 cups diced red potatoes
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 3 4-6oz baked salmon filets
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1 cup Cheddar cheese, shredded

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic until onions are tender. Stir in potatoes, 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.