Northwest Salmon Chowder

½ c each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1 ½ tsp salt
½ tsp pepper
¼ to ¾ teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1 ¾ to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, 'pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.