Salmon Chowder

Well I made this soup tonight and it is yummy! It was easy to make, and very hearty. Now I will say this, it is not for someone who doesn't like salmon. This dish has an obvious salmon flavor, now I think it's yummy... for the person only so-so about salmon, you may not like it. Anywho - Try it! This soup is great for a cold evening, if we ever get one!

Ingredients:

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth (I use water and bouillon cubes)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 1lb fresh salmon
• 1 (12 fluid ounce) can fat free evaporated milk
• (15 ounce) can creamed corn
• 1/4 pound Cheddar cheese, shredded
• 1 tablespoon olive oil

Directions:

• Preheat oven to 350 degrees. Place salmon in shallow baking dish, drizzle with olive oil, salt and pepper. Bake 30 minutes. Fish is done when mostly pale pink in center.
• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Using a fork, break salmon into small pieces, separate from skin. Discard skin.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.