2 tsp. butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1/4 cup chopped green bell pepper (optional)
1 cup diced carrots
3 cups diced potatoes
1 cup water
1 cup chicken stock 
(or 2 cups water and 1 cube chicken bouillon)
1/2 tsp. black pepper (fresh ground is best)
1/2 tsp. dill seed
1 cup diced zucchini (can omit)
1 - 7.5oz can salmon, break up and mash bones
1 - 14oz can 2% evaporated milk (can substitute regular milk, but will turn out a little different)
1 - 10oz can creamed corn (can omit)

Melt butter in saucepan and saute onion, celery, garlic and green pepper (opt) over medium heat until onion is translucent - about 5 minutes. 
Add carrots, potatoes, water and chicken stock, pepper and dill seed, cover, and simmer for about 20 minutes or until all vegetables are tender.  Then add diced zucchini, cover again, and simmer for 5 more minutes.  Add salmon (with liquid), milk and corn, and heat until hot (do not boil).