1 tablespoon olive oil
1 cup diced onion
2/3 cup diced celery
1/2 cup diced red bell pepper
1 1/2 cups diced, unpeeled Yukon Gold potatoes (I've used other kinds)
1 medium zucchini, diced
1 can fat-free (14 1/2 ounce) low sodium chicken broth
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can pink salmon with bones (7 1/2 ounce) drained (I like to use a bigger can, 14 oz.)
1 can evaporated fat-free milk (12 ounce)
1 tablespoon cornstarch
1/2 cup thinly sliced scallions, green stems included

Heat oil in a large saucepan over medium heat. Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine. Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, empty salmon onto a plate and mash with a fork to break up fish and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add salmon and milk mixture to saucepan and stir to combine. Bring to a simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes. Serve chowder garnished with scallions.

Gail's notes: I have also added kernel corn to this when adding the potatoes; either frozen, a can, or cut off the cob from what I had in freezer. I always use a big can of salmon.

Canned salmon is good for you; the bones are edible and have lots of calcium in them.