Salmon-Corn Chowder

• 1 can salmon
• 1 medium chopped onion
• 1/2 c. diced celery
• 2 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 2 bouillon cubes
• 2 c. water
• 2 c. peeled, diced potatoes
• 1 can evaporated milk
• 1 can cream-style corn
• 1 tsp. dill weed
• salt and black pepper
• chopped dill or parsley (optional)

1. Drain salmon, reserving liquid.
2. Flake salmon and mash round bones.
3. Saute onion and celery in butter in large saucepan until onion is tender.
4. Stir in flour.
5. Add bouillon cubes, water and potatoes.
6. Bring to boil.
7. Cover and simmer for 15 minutes or until potatoes are tender.
8. Add salmon, including liquid, bones and skin.
9. Stir in milk, corn, dill weed, salt and black pepper to taste.
10. Heat well.

salmon, onion, celery, butter, flour, bouillon cubes, water, potatoes, milk, creamstyle corn, dill weed, salt, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212133 (may not work)