Wash produce. Chop onion, celery and bell pepper.
Dice potatoes and carrots into 1/2-in chunks.
Wipe off tops of cans.
Heat canola oil in a medium side pot over medium heat and add onion, celery, and bell pepper. Cook, stirring for 3 to 5 minutes.
Mince garlic and add to pot once vegetables begin to soften. Stir and cook for one minute.
Add flour and stir until it is evenly dispersed.
Add potatoes, carrots, broth, dill, salt, black pepper and cayenne pepper. Stir and bring to a boil over high heat.
Reduce heat to medium-low and simmer for 20 minutes or until potatoes are tender.
Chop canned salmon into small bite size chunks and remove any large bones. Add milk, corn and salmon. Heat for an additional 5 minutes.
Serve warm.