Dana's Smoked Salmon Chowder

1 onion, chopped
1-3 cloves of garlic, minced
2 celery stalks, chopped
2-3 large potatoes peeled and chopped into large chunks (large bite-sized)
1/4 pound of butter
1 cup of flour
1 litre of milk
300 - 450 grams smoked salmon (I used the thinly sliced frozen wild sockeye from Superstore. 3/4 of a large package of 454 grams)

salt to taste
pepper, lots
dill, lots

(optional: another veggie like asparagus or broccoli, steam before adding to final stage.)

In a large pot, fry onion, garlic and celery until lightly carmelized. Add 1 litre of water and potatoes. Bring to a boil and cook potatoes. While this is boiling...

Melt butter in a medium saucepan and blend in flour with a whisk until it is a paste. Heat for a little bit and then slowly add milk, stirring constantly until thick and creamy. (this is a basic white sauce). Be careful not to burn butter or milk, medium/low heat.

Slowly mix the white sauce into the broth.

Add smoked salmon and seasoning (and optional vegetables) and heat gently until flavours are blended (15-20 minutes), stirring occasionally. Adjust seasoning. Serve with dinner rolls and salad. Yum.