Salmon Chowder

This is the recipe for the delicious salmon chowder we had for supper tonight:

2 tbsp. butter or margarine
1/2 cup chopped onion
1/2 tsp. minced garlic
3 tbsp. all purpose flour
2 and 1/2 cups milk
1-8 oz. can tomatoes
1 can 7 and 1/2 oz. salmon, drained and with skin and bones removed and flaked
1 cup frozen corn kernels
1 tsp. crushed dill weed
1/2 tsp. salt (I omitted this)
1/4 tsp. black pepper
1/2 cup shredded Monterey Jack cheese

Instructions: In a medium sauce pan, heat butter until melted. Add onions and garlic; cook stirring occasionally until tender, about 5 minutes. Blend in flour. Stir in milk, tomatoes, salmon, corn, dill wee, salt and pepper. Bring to boil, stirring occasionally and boil and stir one minute. Add cheese, stirring until melted. Serves 4. I doubled this recipe to have enough for company.