Serves 4 to 6

Lucky, lucky person who lives in the Great Northwest where wild salmon is plentiful and almost affordable, sigh...

1 or 2 tablespoons of olive oil

1 large yellow onion, diced

1 stalk of celery, chopped

About 1/2 a green bell pepper, seeded and diced

2 or 3 cloves of garlic, minced

2 cups Chicken Stock, Broth or Bouillon (or 1, 14.5-ounce canned) *

1 or 2 large potatoes, peeled and diced

1, 14.5-ounce can of cream style corn

2 cups half-and-half

2 to 3 cups of skinless-boneless salmon, cut into approximately half-inch cubes

1/2 teaspoon dry or 1 tablespoon fresh minced dill weed

Salt and fresh, coarse ground black pepper to taste

Lemon slices and fresh dill weed as garnish

Heat the olive oil in a large heavy pot and gently sauté the onion, celery, pepper and garlic until soft and the onion is pinkish and translucent but not yet beginning to brown.  Add the broth and potatoes and bring to a boil.  Reduce the heat to maintain a rapid simmer, cover and cook until the potatoes are tender but not completely falling apart.  Add the corn, half-and-half, salmon and dill weed.  Cook over medium heat until all is hot through and the salmon chunks are opaque all the way through.  Break one or two open to check.  Stir occasionally to prevent scorching.  Add salt and pepper to taste.  Serve in individual bowls, each garnished with a slice of lemon and a sprig of fresh dill weed.

*If you are boning and skinning the salmon yourself, put the bones and skin in a pot, cover them with water, bring to a boil, then reduce the heat to a simmer, cover and cook for about thirty minutes.  Strain and use this in place of some or all of the chicken broth.