• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2- 3 large baked or boiled potatoes - peeled and diced
• 2 carrots diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 1 lb freshly roasted salmon
• 12 oz. evaporated milk
• 12 oz. frozen or creamed corn
• 1/2 pound Cheddar cheese, shredded

Direcciones

1. Bake or boil potatoes
2. Saute onion, celery, and garlic powder in butter 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. Roast Salmon while soup simmers, and set aside
7. Add corn to soup mixture.
8. From the soup, remove and puree half or more of the still intact vegetables to creamed consistency, and return to the soup.
9. Stir in salmon, evaporated milk, and cheese.
10. Cook until heated through.