Pacific Salmon Chowder

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Potatoes

2 cups, diced (about 2 medium potatoes)

Corn

1 cup (fresh, frozen, or canned)

Chicken broth

4 cups

Pacific salmon

1 pound, skinless and cut into chunks

Heavy cream

1 cup

Fresh dill

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
3. Stir in the diced potatoes and corn, allowing them to mingle with the aromatic base for an additional 2 minutes.
4. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a gentle simmer.
5. Cook until the potatoes are tender, about 15 minutes, stirring occasionally to prevent sticking.
6. Gently add the salmon pieces to the pot, cooking until the salmon is opaque and flakes easily, about 5 minutes.
7. Stir in the heavy cream, allowing it to heat through without boiling. Season with salt and pepper to taste.
8. Serve the chowder hot, garnished with fresh dill for an aromatic finish. Enjoy with crusty bread or a light salad.