Cheesy Salmon Chowder

Here I go again.  I love soup!  I do believe I could live on soup the rest of my life.  This is so delicious, you must try it.  Very easy to make too.

• 3 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper, opt.
• 1 teaspoon dried dill weed
• 2 (16-oz.) cans salmon, drained and flaked (I used 5 (6-oz.) cans)
• 2 (12-oz.) cans evaporated milk
• 1 (15-oz.) can creamed corn
• 8 oz. shredded Cheddar cheese

Melt butter in a large pot over medium heat.  Saute onion, celery and garlic powder until onions are tender.  Stir in potatoes, carrots, broth, salt, pepper and dill weed.  Bring to a boil, and reduce heat.  Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn and cheese.  Cook until heated through.

Makes 8 servings.

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