Harvest Salmon Chowder - cooking recipe

Ingredients

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

Preparation

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