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.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of creamed corn and chicken broth that are known to be GF.
EASY WAY TO MAKE COOKED SALMON: Preheat your oven to 350°F and line a large baking sheet with foil. Salt and pepper your salmon filet. You don't need to do anything else to it. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. Then you can flake it apart and use it for this salmon chowder.