• 1 tablespoon butter
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/4 cup chopped green bell peppers
• 1 clove garlic, finely minced
• 3 cups diced potatoes (diced)
• 1 cup diced carrots
• 1 cup chicken broth
• 1 cup water
• 1/2 teaspoon dill seeds
• 1 cup diced zucchini
• 1 can salmon, drained
• 1 1/2 cups milk
• 1 can cream-style corn (fresh is even better)
• salt & pepper
• chopped fresh parsley
• 2 tablespoons butter

1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while tirring. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
2. Sprinkle with fresh parsley and a tab of butter floating on top

My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days)this soup tastes better with time.