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1
Heat oil in a large saucepan over medium heat.
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2
Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
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3
Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
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4
Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
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5
Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
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6
In a medium bowl, whisk cornstarch in milk to dissolve.
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7
Add salmon and milk mixture to saucepan and stir to combine.
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8
Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
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9
Serve chowder garnished with scallions and dill.
