It's really tasty.

Ingredients:
1 lb salmon, skin removed and cut into bite-size pieces (I used a leftover baked fillet)
5 medium potatoes, peeled and diced
1 medium onion, diced
4 celery stalks, diced (I had no celery this time)
3 carrots, diced
3 tbsp butter
4 tbsp flour
4 cups chicken or vegetable broth (or use four cups water with four tablespoons soy sauce)
2 cups whole milk
1 cup heavy cream
1 can corn, drained
1 tsp salt, plus more to taste
1 tbsp black pepper
1 tbsp dried dill
1 tbsp garlic powder
(I use a lot of seasonings because my boys like it that way)
1 bay leaf
1–2 tbsp fresh lemon juice

Directions:
Sauté the vegetables:
Melt the butter in a large pot over medium heat. Add onion, celery, and carrots. Cook for about 5–7 minutes, until softened.

Make the base:
Sprinkle the flour over the vegetables and stir constantly for about 1 minute.

Add broth and potatoes:
Slowly pour in the broth while stirring. Add the potatoes, bay leaf, salt, pepper, dill, and garlic powder.

Simmer:
Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, until the potatoes are almost tender.

Add dairy:
Stir in the milk and heavy cream. Keep the heat low—don't let it boil hard, or the dairy can separate.

Add the salmon:
Gently stir in the salmon and corn. Simmer for about 5–8 minutes, until the salmon is cooked through and flakes easily.

Finish:
Remove the bay leaf. Stir in the lemon juice and taste for salt and pepper.

It makes a big spaghetti pot full. My boys devour it in a day :)

ENJOY