Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 cups seafood or chicken stock
  • 1 can (14.5 oz) cream-style corn
  • 1 tsp dried thyme
  • 8 oz full-fat cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 lb cooked salmon, flaked
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and celery, sautéing until the onions are translucent and fragrant (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds.
  2. Pour in the stock and stir in the diced potatoes and dried thyme. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.
  3. Stir in the cream-style corn and heavy cream. Lower the heat to medium-low and add the cubed cream cheese. Whisk gently and constantly until the cheese is completely melted and the broth is smooth.
  4. Gently fold in the flaked salmon, lemon juice, lemon zest, and chopped fresh dill. Season with salt and black pepper to taste.