INGREDIENTS

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 medium garlic clove, minced
• 3 tablespoons butter
• One 14.5-ounce can low sodium chicken broth
• 1 cup uncooked peeled and diced potatoes
• 1 cup shredded carrots
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh dill (+ more for garnish)
• One 14.75-ounce can cream-style corn
• 2 cups half and half cream
• 1 3/4 to 2 cups fully cooked salmon chunks

INSTRUCTIONS

• In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. 
• Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Source: https://www.recipegirl.com/salmon-chowder/