Seafood Chowder

Heat the oil and melt the butter together in a large pot over medium heat. Add the carrots, onion and celery and cook until the onion is translucent and the veggies are soft. Add the flour and cook for 1 minute. Slowly add the chicken stock stirring well. Let the mixture come up to a boil and thicken a bit. Season with salt and pepper. Add the corn and the potatoes and boil for 15 minutes or until just tender. Add the shrimp and salmon and cook for 4 to 5 minutes or until just cooked through. Add the cream, clams and dill and just heat through, do not boil. Adjust seasoning if necessary. Serve garnished with dill.