Step 1: In a large pot, saute onions, celery, red pepper and garlic in butter,
Step 2: Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Step 3: Stir in zucchini, corn, evaporated milk and salmon. Cook over low heat for 10 minutes. Sprinkle with fresh parsley.
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