16 oz. can salmon, drained, reserving liquid
2-3 med. potatoes
1 c. diced celery
1 c. thinly sliced carrots
1/2 c. chopped onion
2 tbsp. butter
3 c. milk
1/2 tsp. dill weed
1/4 tsp. pepper
17 oz. can cream style corn
1 c. cooked peas

If desired, remove bones and skin from salmon, break into chunks.

In 5 quart Dutch oven saute celery, carrots and onion in butter 8 to 10 minutes, or until tender. Meanwhile, cook peeled potatoes until tender and cube, reserve. Stir milk, dill weed, pepper, corn, salmon and reserved liquid into sauteed veggies. Cook over low heat 20 minutes, stirring occasionally. Add peas and potatoes. Heat gently, do not boil. 6 (1 1/2 cup) servings.