In large saucepan heat butter, then add onions, potatoes and fennel. Cook for 5-10 mins until vegetables are softened.
Dissolve flour in water or broth, add liquids to the vegetables. Bring to a boil, then lower heat, cover and simmer for 15 mins. until potatoes are tender.
Add salmon and milk, let heat but do not let the chowder come to a boil. Stir in fresh dill. Season with salt and pepper.
Alternate: You can substitute fresh salmon for the canned salmon. Cube the fresh salmon and simmer in the soup (once the potatoes are cooked). Cook salmon for 3-5 minutes until it starts to flake. Continue with the rest of the recipe by adding milk, etc.