Salmon Chowder

3 tbsp Butter
3/4 cup Onion, chopped
2 Celery Stalks, chopped
1 clove Garlic, minced
2 cups Potatoes, diced
2 Carrots, diced
3 cups Chicken Broth
1 tsp Salt
1 tsp Pepper
1 tsp Dill Weed
2 (14 3/4 oz) canned Salmon
12 oz can Evaporated Milk
14 3/4 oz can Cream Corn
1/4 lb Sharp Cheddar, shredded
1/4 lb Mild Cheddar, shredded

Melt butter in your favorite soup pan. Add onion, celery, and garlic. Saute until tender.
Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer 20 minutes.

Stir in salmon, milk, corn, and cheese. Cook until heated through.