📖 Instructions

1. Prep the Aromatics: Dice 1 medium yellow onion and mince 2 cloves of garlic. Set aside.
2. Cook the Onion and Garlic: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Potatoes and Broth: Peel and dice 1.5 pounds of Yukon Gold potatoes into 1/2-inch cubes. Add the potatoes to the pot along with 4 cups of chicken or vegetable broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Simmer Until Potatoes are Tender: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. They should be easily pierced with a fork. Just give them a little poke!
5. Incorporate the Corn: Add 1.5 cups of fresh or frozen corn kernels to the pot. Cook for another 5 minutes, until the corn is heated through. Make sure they are not still frozen.
6. Make it Creamy: In a separate bowl, whisk together 1 cup of heavy cream or half-and-half with 2 tablespoons of all-purpose flour. This will help thicken the chowder. Slowly pour the cream mixture into the pot, stirring constantly to prevent lumps. Simmer for another 5 minutes, until the chowder has thickened slightly. Don't let it boil!
7. Add Smoked Salmon: Flake 8 ounces of smoked salmon into bite-sized pieces. Gently stir the salmon into the chowder. Cook for just a minute or two, until the salmon is heated through. Be careful not to overcook the salmon, as it can become dry.
8. Season and Serve: Taste the chowder and adjust seasoning as needed. You may want to add a pinch of red pepper flakes for a little heat. Ladle the chowder into bowls and garnish with fresh dill or parsley, if desired. Enjoy immediately!