1. Add butter to stockpot.
2. Heat over medium-high heat.
3. Add chopped onion, chopped celery, chopped green bell pepper, and minced garlic to butter.
4. Sauté until onion is tender, 3-4 minutes.
5. Stir in diced potatoes, diced carrots, chicken broth, coarse salt, fresh ground black pepper and dill seed.
6. Cover stockpot, reduce heat to low, and simmer 20 minutes.
7. Add zucchini and squash. Simmer additional 5 minutes.
8. Add salmon and reserved liquid to the soup.
9. Stir in evaporated milk and corn.
10. Heat through to almost boiling. Serve immediately. |
