Smoked Salmon Chowder

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Potatoes

2 cups, peeled and diced

Chicken broth

4 cups

Heavy cream

1 cup

Smoked salmon

8 ounces, flaked

Fresh dill

2 tablespoons, chopped (plus extra for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and aromatic.
2. Add the diced potatoes to the pot, followed by the chicken broth. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Allow the potatoes to cook until tender, approximately 15 minutes.
3. Once the potatoes are tender, stir in the flaked smoked salmon and heavy cream. Add the chopped dill, and season the chowder with salt and black pepper to taste.
4. Let the chowder simmer for an additional 5 minutes to heat through and meld the flavors. Avoid boiling after adding the cream to prevent curdling.
5. Serve hot, garnished with additional fresh dill for a vibrant touch.