Step 1

Drain and Flake the salmon, Remove bones and skin. Reserve liquid

Step 2

In a Dutch oven, melt the butter then sauté onions, celery, and garlic until soft. Add potatoes, carrots, salmon liquid, broth, seasonings, and liquid smoke if desired.

Step 3

Simmer, covered, for 20 to 25 minutes or until veggies are almost tender.

Step 4

Add salmon, evaporated milk, and cream corn. Simmer until heated through.

Step 5

Serve warm.