Salmon-Corn Chowder - cooking recipe

Ingredients

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

Preparation

Drain salmon reserving liquid. Flake salmon and mash the bones.
Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
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.
Heat through and serve with a garnish of parsley if desired.