Prep. Time: approx 15 mins

Cook time: approx 30 mins

Makes: 8 servings

Ingredients

• 3 tbsp butter
• ¾ chopped onion
• ½ cup chopped celery
• 1 tsp garlic powder
• 2 cups dices potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• ½ lb cheddar cheese, shredded

Directions

1. Melt butter in large pot over medium head
2. Saute onion, celery and garlic powder until onions are tender
3. Stir in potatoes, carrots, broth, salt, pepper and dill
4. Bring to a boil, and reduce heat
5. Cover and simmer 20 minutes
6. Stir in salmon, evaporated milk, corn and cheese
7. Cook until heated through

This entry was posted on Sunday, July 16th, 2006 at 1:46 pm and is filed under Fish, Soup. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.