Diabetic Salmon Chowder

Ingredients
1  pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained,  flaked, and skin and bones removed
• 1  tablespoon cooking oil
• 2  cups shredded carrots
• 1  cup finely chopped onion
• 1/2  cup thinly sliced celery
• 1-1/2  cups water
• 4  cups reduced-sodium chicken broth
• 2-1/2  cups cubed red-skinned potatoes (3 medium)
• 1  10-ounce package frozen whole kernel corn
• 1  teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
• 1/4  teaspoon salt
• 2  cups fat-free milk
• 2  tablespoons cornstarch

Directions 
Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally. 
 
 Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside. 
 
 Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occassionally. 
 
 Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.  Makes eight 1-1/4-cup servings.