Harvest Salmon Chowder

• 3 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup potato, peeled and diced
• 1 cup carrot, diced
• 2 cups chicken broth (or stock)
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dill seed
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 15 ounces salmon, canned
• 12 ounces evaporated milk
• 7 ounces creamed corn

1. In a large saucepan or stockpot, melt the butter over medium-high heat.
2. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
3. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
4. Add the zucchini and yellow squash and simmer for 5 minutes.
5. Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
6. Heat to boil through before serving.

butter, onion, celery, green bell pepper, garlic, potato, carrot, chicken broth, salt, pepper, dill, zucchini, yellow squash, salmon, milk, corn

Taken from www.food.com/recipe/harvest-salmon-chowder-349826 (may not work)