1 c. cooked flaked salmon (fresh or canned)
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
3 tbsp. butter
1 c. diced potatoes
1 c. shredded carrot
2 c. chicken broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill weed
1 (17 oz.) can cream-style corn
1 (13 oz.) can evaporated milk or cream

Sauté celery, onion, pepper and garlic in butter until onion is translucent. Add potatoes, carrots, chicken broth and seasonings. Simmer 20 minutes. Add corn, salmon and evaporated milk. Heat thoroughly and serve.

Makes 4 to 6 servings. Freezes well.