Creamy Salmon Chowder

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 12 large sea scallops, rinsed and patted dry
• 2 medium Yukon Gold potatoes, peeled and diced
• 1/2 cup corn kernels
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried dill
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the salmon cubes with a pinch of salt and pepper, then set aside.
2. In a large pot, heat olive oil and butter over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
3. Add the diced potatoes and corn to the pot, stirring to coat. Pour in the heavy cream and milk, then bring to a gentle simmer.
4. Cook the chowder for 15 minutes, or until the potatoes are tender.
5. Add the salmon cubes and scallops to the pot, stirring gently. Cook for 5-7 minutes, or until the salmon is opaque and the scallops are cooked through.
6. Stir in the fresh dill and chives. Season with salt and pepper to taste.
7. Serve immediately in bowls, garnished with additional fresh herbs.