Drain and Flake the salmon, Remove bones and skin. Reserve liquid
2. Step
In a Dutch oven, melt the butter then sauté onions, celery, and garlic until soft. Add potatoes, carrots, salmon liquid, broth, seasonings, and liquid smoke if desired.
3. Step
Simmer, covered, for 20 to 25 minutes or until veggies are almost tender.
4. Step
Add salmon, evaporated milk, and cream corn. Simmer until heated through.
