1 (16 oz.) can salmon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove minced garlic
3 Tbsp butter
1 1/2 cup diced potato
1 cup diced carrots
2 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill seed
1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn
Saute onion, celery, green pepper, and garlic in butter. Add potatoes, carrots, chicken broth and seasonings. Cover with lid and simmer for 20 minutes. After ingredients have simmered add flaked salmon with liquid, milk, and corn; heat thoroughly. Makes 6 servings.
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I have made this soup for years. Sometimes I don't have the green pepper or celery, but it is just as good. You can't leave out the dill seed though.
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