Salmon-Corn Chowder

• 1 (7 3/4 ounce) can salmon
• 1 medium onion, chopped
• 1/2 cup celery, diced
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 vegetable bouillon cubes
• 2 cups water
• 2 cups potatoes, peeled and diced
• 1 (13 ounce) can evaporated milk
• 1 (8 3/4 ounce) can cream-style corn
• 1 teaspoon dill weed
• salt and pepper

1. Drain salmon reserving liquid. Flake salmon and mash the bones.
2. Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
3. Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
4. Heat through and serve with a garnish of parsley if desired.

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

Taken from www.food.com/recipe/salmon-corn-chowder-208457 (may not work)