3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
2 (5 ounce) cans boneless, skinless salmon
1 1/2 cups milk (whole milk is best)
1 (15 ounce) can creamed corn
2 cups shredded, sharp Cheddar cheese
1. Melt butter in a large pot over medium heat. Saute onion and celery until tender. Stir in garlic powder, potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, milk, corn, and cheese. Cook until heated through, and cheese is melted.