\u00c2\u00a0<\/p>\n
3 tablespoons butter <\/span><\/p>\n 3\/4 cup chopped onion <\/span><\/p>\n 1\/2 cup chopped celery <\/span><\/p>\n 1 teaspoon garlic powder <\/span><\/p>\n 2 cups diced potatoes <\/span><\/p>\n 2 carrots, diced <\/span><\/p>\n 2 cups chicken broth <\/span><\/p>\n 1 teaspoon salt <\/span><\/p>\n 1 teaspoon ground black pepper <\/span><\/p>\n 1 teaspoon dried dill weed <\/span><\/p>\n 2 (16 ounce) cans salmon <\/span><\/p>\n 1 (12 fluid ounce) can evaporated milk <\/span><\/p>\n 1 (15 ounce) can creamed corn <\/span><\/p>\n 1\/2 pound Cheddar cheese, shredded <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Melt butter in a large pot over medium heat. Saut\u00c3\u00a9 onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 tablespoons butter 3\/4 cup chopped onion 1\/2 cup chopped celery 1 teaspoon garlic powder 2 cups diced potatoes 2 carrots, diced 2 cups chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried dill weed 2 (16 ounce) cans salmon 1 (12 fluid ounce) can evaporated milk 1 (15 ounce) can creamed corn 1\/2 pound Cheddar cheese, shredded \u00c2\u00a0 Melt butter in a large pot over medium heat. Saut\u00c3\u00a9 onion, celery, and garlic powder until…<\/p>\n