Warm Up with Salmon Corn Chowder

3 tbsp. butter

3/4 c. chopped onion

1/2 c. chopped celery

1 tsp. garlic powder

2 c. diced potatoes

2 c. chicken broth

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. fresh dill

2 (16 oz.) cans pink salmon

1 (12 fluid oz.) can evaporated milk

1 (15 oz.) can creamed corn

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Add potatoes, broth, salt, and pepper. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, and corn. Cook until heated through. Top with fresh dill. I think this will make about 6 - 8 servings.