Salmon Chowder Recipe

Recently I made salmon chowder and it turned out so great I can't help but share with all of you!  Being in the PNW, fresh seafood, and Seattle chowder is everywhere, so it was fun to make this myself too! 
​Enjoy!

1. In a large pot start heating up 3 tbs butter, ½ cup chopped celery, ½ cup chopped onion, 5 minced garlic cloves (I like a lot), salt and pepper (don’t do too much salt yet).  Let this all cook for a few minutes
   
2. Add to pot: 14.5 can of chicken broth, ½ cup peeled & chopped carrots, 1 cup chopped up potatoes (I used the small rainbow medley ones and left the skin on), some fresh dill  (Note - save about half a cup of broth for later)
   
3. Bring pot to a boil, then turn it down, put lid on, and let it simmer for 30min
   
4. While this is simmering... Salt and pepper a salmon filet – wrap in tin foil and stick in oven at 350 (pull out once its cooked through ~ about 15 min)
   
5. Add to the pot: 2 cups half and half, flake the salmon with a fork and add it all, 14.5oz can of cream style corn
   
6. Let the chowder cook for 10 min on medium (until potatoes everything are soft enough)
   
7. Add salt to taste
   
8. If you want it thicker… take the broth you saved and mix it with ¼ cup cornstarch (mix until there are no clumps), then pour into the pot slowly
   
9. Pour into bowls and garnish with fresh dill & chopped green onions