Salmon Chowder

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 14 ounce salmon canned (buy whichever type is cheapest)
• 1 cup carrots thinly sliced
• 0.5 cup celery chopped
• 3 cups chicken broth 
• 1 cup corn kernels frozen canned drained ()
• 0.5 teaspoon dillweed dried
• 2 tablespoons flour all-purpose
• 1 clove garlic minced
• 0.3 cup bell pepper green chopped
• 2 cups milk 
• 1 small onion minced
• 1 cup potatoes diced peeled finely
• 0.5 teaspoon salt 

Equipment

• bowl
• ladle
• pot

Directions

1. Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring.
2. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute.
3. Add flour and stir until it is evenly dispersed.
4. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
5. Add milk, corn, and salmon.
6. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.