Salmon-Corn Chowder - cooking recipe

Ingredients

1 c. cooked salmon (I use leftover whitefish also)
1 medium onion
1/2 c. finely diced celery
2 Tbsp. butter
1 Tbsp. flour
2 vegetable or chicken bouillon cubes
2 c. water
2 c. potatoes
1 (13 oz.) can evaporated milk
1 can corn
1 tsp. dill weed

Preparation

Drain and flake salmon.
Saute onion and celery.
Stir in flour, add bouillon cubes, water and potatoes.
Bring to a boil, cover and simmer until potatoes are tender.
Add salmon, stir in milk, corn, dill, salt and pepper.
Heat well, do not boil.