Izzy's Salmon Chowder

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; just be sure you don't nibble @_@); this soup tastes better with time.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped green bell pepper
• 1  clove garlic, finely minced
• 3  cups  diced potatoes (diced)
• 1  cup  diced carrot
• 1  cup chicken broth
• 1  cup water
• 1⁄2 teaspoon  dill seed
• 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

Directions

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