Salmon Chowder

It's finally soup weather here in Texas, so I was excited to make it all day! My husband requested Salmon Chowder, which I have made before from a recipe from my sister. I adjusted it to our tastes/what I had, and we loved it even more, so here is the new and improved soup:

Salmon Chowder
3 tbsp. butter
3/4 cup chopped onion
1/2 cup chopped celery
1 tsp. garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 1/4 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dill weed
1 tbsp. corn starch
1 (6 oz.) can salmon, skinless & boneless
1 (12 oz.) can evaporated milk
1 cooked corn on the cob, kernels cut off
4 oz. sharp cheddar cheese, shredded

Melt butter in large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill weed. Bring to a boil, and reduce heat. Cover and simmer 20 minutes. In a small bowl mix the corn starch and about 1 tbsp. of cold water to a smooth consistency. Add to the soup and stir in. Stir in salmon, evaporated milk, corn and cheese and cook until heated through and thickened.