In a large
saucepan, sauté celery, onion, green pepper and
garlic in butter until the vegetables are
tender. Add broth, potatoes, carrots, salt,
pepper, and dill; bring to a boil.
2
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.
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