[cookinmaven]

This is one of my family's favorites, and adapted from some recipe I found online several years ago:

Salmon Chowder
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Approximately 1 pound fresh salmon filet(s)

Poach the salmon over low heat in a saucepan with a lid in about 1/2 c. water. (This will take about 15 - 20 minutes). When the salmon is done, skin it, pick out the bones and break into small chunks with your fingers, feeling for bones. Strain the poaching liquid to add to the chowder.

In another saucepan, add 1/4 c. of the chicken broth
1/2 cup diced onion
1/2 cup diced celery
1 garlic clove, minced

2 cups chicken broth, divided (1/4 c. & 1 3/4 c.)

2 cups diced peeled potatoes (plunge into cold water to keep them from turning brown)
1 cup sliced carrots, (cut in half lengthwise first, then thinly sliced)
1 teaspoon seasoned salt (optional)
1/2 teaspoon dried dill weed
1 small zucchini, (cut in half first, then thinly sliced)
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
about 2 cups cooked salmon chunks (see above)

Directions
In the second saucepan, cook onion, celery, and garlic in 1/4 cup broth until tender. Drain the potatoes. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Add the poaching liquid from the salmon. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.

This serves 6, depending on appetite.
With a loaf of artisan bread and a green salad this is a filling and "comfort-food" meal for a cool day.