Salmon-Corn Chowder

1. 1

   Drain salmon reserving liquid. Flake salmon and mash the bones.

2. 2

   Saute onion and celery in butter in a 4-quart saucepan until onion is tender.

3. 3

   Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.

4. 4

   Heat through and serve with a garnish of parsley if desired.

No additional tips available.