But I do it differently, partly because I don't use dairy milk and cheese, but also because it's hard to find dill here and I haven't tried to grow any. Here's what I do.
- potatoes, carrots, onions, celery, garlic--all chopped
- a can of corn
- another can of corn with the liquid--puree that with a hand blender to use as the "creamed corn" that the original recipe called for (premade creamed corn has wheat and sugar in the ingredients list)
- 3 small cans salmon
- several cups of water with a couple of veggie bouillon cubes or powder sticks
- salt and pepper
- fresh or dried parsley
- whatever milk you use (soy for me)
Saute the veggies in grapeseed oil in a big stock pot, then add in the water, bouillon, salt, pepper, and parsley. Boil till the veggies are soft, then add in the broken-up salmon, corn, pureed corn, and then a cup or two of milk. Serve with corn muffins if you have them, or herbed goat-cheese muffins (recipe to come).