INGREDEINTS (8 servings)

butter / half a chopped onion / celery / 1 garlic clove / 2 potatoes / 2 carrots / 2 cups of chicken broth / salt / black pepper / dill weed / 16 oz fresh salmon / half a smoked salmon / 1 can milk powder / 1 can cream corn / cheddar cheese

Melt the butter in a large pot over medium heat. Sauté onion, celery and garlic until onions are tender. Stir in the diced potatoes, diced carrots and broth, salt and pepper, and dill. Bring to a boil and reduce the heat. Cover and simmer for 20 minutes.

In the meantime prepare the cream corn. In a skillet over medium heat combine corn, 1 cup of heavy cream, salt, 2 tablespoons of sugar, pepper and 2 tablespoon of butter. Wish together 1 cup of milk and 2 tablespoons of flour, and stir in the corn mixture. Cook over medium heat until thick. Remove from heat and add some parmesan cheese.

Stir in the pot the sliced salmon and the smoked salmon, evaporated milk, corn and cheese. Cook until heated through.