In a large saucepan over medium heat, melt butter. Add celery, onion, bell pepper and garlic and sauté 4 minutes or until tender.
Add broth, potatoes, carrots, salt, pepper and dill. Bring to boil, reduce heat, and simmer, covered, 40 minutes or until vegetables are nearly tender. Stir in corn, half-and-half and salmon, and cook chowder 15 minutes or until heated through.