Even our fish haters take seconds of this soup.
Note: This makes a large pot...1/2 for a "normal" 4- 6 serving pot of soup. Above is my 6 qt pot with this recipe as written below.
6 T butter
1 1/2 C chopped onion (Large onion)
8 garlic cloves (less if you don't love garlic)
1 C chopped celery
2 tsp garlic powder
4 C diced potatoes
4 Carrots, diced
4 C chicken broth
2 tsp salt
2 tsp black pepper
4 tsp dried dill weed
1-2 pint of canned smoked salmon (or 2 - 4 16 oz cans or, 2lbs salmon filet) *
2 (12 oz) can evaporated milk (in a pinch use any milk; I've used almond milk)
2 -3 C frozen corn
1 - 2 (8 oz) block cream cheese, do one and see if you want more
2 - 4 caps of liquid smoke (if you aren't using smoked salmon) again start with 2 and adjust
Melt Butter. Sauté onion, celery, garlic and garlic powder until onions are soft.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, reduce heat, cover and simmer 20 minutes. (If using uncooked salmon filet add at this point and it will be cooked in the allotted time.
Stir in salmon, evaporated milk, corn, and cream cheese.
Cook until heated through.
I provide shredded cheddar cheese at the table as the original recipe called for it. Most don't add it.