2 medium Russet or Idaho potatoes, peeled
2 carrots, peeled
Olive oil cooking spray
1 stalk celery, diced
1 medium yellow or white onion, diced
1 tsp extra-virgin olive oil
3 tbsp whole-wheat flour
1 cup skim milk
1 32-oz container low-sodium chicken broth
2 6-oz cans salmon packed in water, without bones or skin
2 cups corn, freshly shucked or frozen
1 to 2 tsp paprika
Sea salt and fresh ground black pepper, to taste
1 tbsp dill, finely minced

CORN BREAD
Makes 10 to 12 2-inch squares.

1 cup whole-wheat flour
1 cup stone-ground cornmeal
1 tbsp baking powder
2 egg whites, whisked
1 cup skim milk
1 tsp paprika
Olive oil cooking spray