Emily’S Springtime Salmon Chowder

• 1 1/2 tablespoons unsalted butter
• 1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes
• 1/4 cup finely chopped sweet onion, such as Vidalia
• 1/2 teaspoon minced garlic
• 3 cups chicken stock
• 1 bunch green onion, including 2 inches green tops, cut on diagonal into 1/4 inch slices
• 4 ounces thin asparagus, tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces
• 1/2 cup half-and-half
• 8 ounces skinless salmon, cut into 3/4 inch cubes
• kosher salt
• fresh ground black pepper
• 2 teaspoons chopped of fresh mint
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• 1/2 cup snow peas, ends trimmed and cut on diagonal (optional)

1. Heat butter in a large pot (with lid) set over medium heat.
2. When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
3. Add in onion; cook/stir constantly, for 2 minutes.
4. Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
5. Mash the potatoes in the pot with the back of a fork.
6. Add in chicken stock; increase heat to medium.
7. Stir well to scrape up the brown bits on the bottom of the pan.
8. Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
9. Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
10. Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
11. The salmon will be opaque and cooked through in 3-4 minutes.
12. Taste chowder and season with salt and several grinds of pepper, as needed.
13. To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.

unsalted butter, gold potato, sweet onion, garlic, chicken stock, green onion, thin, salmon, kosher salt, fresh ground black pepper, mint, fresh chives, dill, snow peas

Taken from www.food.com/recipe/emily-s-springtime-salmon-chowder-375487 (may not work)