Creamy Salmon Chowder

This was my first try at Salmon Chowder, and I LOVED it!  If you are not a fan of fish, you could easily swap in chicken or turkey, but honestly this does not taste "fishy" at all.  Last week when I grilled salmon I made 2 extra fillets, chunked them up and froze them so they would be ready when I made this soup.  I like to plan my menus with reoccurring ingredients to keep things simple and cheap for me.  This recipe is "soup-er" easy & very filling.

• Ingredients:
• 
  
• 3 tablespoons butter
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups diced red-skinned potatoes
• 2 carrots, diced (or 2 handfuls of shredded)
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• Two 4 ounce salmon fillets, cooked, chunked up
• 1 cup frozen corn
• 1 cup heavy cream
• 1/2 pound Cheddar cheese, shredded

Boil 4 small-medium potatoes for 20 minutes or until tender, cut into bite-size pieces.  Sautee the onion, garlic, and carrots in the butter.  Once the onions are translucent add the potatoes, broth, seasonings, salmon & corn.  Bring to a boil, reduce to a simmer for 10 minutes.  Add the cream & cheese, blend until cheese is melted. Divide into bowls, serve with a sprinkle of cheese and dill weed on top.