Ingredients
1 tablespoon olive oil1 medium onion, chopped1 medium carrot, chopped1 celery rib, chopped3 garlic cloves, minced2 medium sweet potatoes, peeled and cut into 1/2-inch cubes1-1/2 cups frozen corn, thawed6 cups reduced-sodium chicken broth1 teaspoon celery salt1 teaspoon dill weed1/2 teaspoon salt3/4 teaspoon pepper1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces1 can (12 ounces) fat-free evaporated milk2 tablespoons minced fresh parsley
Preparation
In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low 5-6 hours, until sweet potatoes are tender.
Stir in salmon, milk and parsley. Cook, covered, 30-40 minutes longer, until fish just begins to flake easily with a fork.
