Begin by chopping your onion, dicing your potatoes, and cutting the salmon into chunks. Set everything aside for easy access during cooking.

In a large pot over medium heat, add a splash of oil and toss in the chopped onion. Sauté it until it becomes translucent, about 3-4 minutes. Add the minced garlic, sautéing for an extra minute until fragrant.

Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. You want the potatoes to become tender but not mushy.

Gently add the salmon chunks and corn to the pot, then simmer for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.

Slowly pour in the heavy cream, stirring to combine. Let it heat through, allowing the chowder to thicken slightly. Season with salt and pepper to taste.

Ladle the chowder into bowls and garnish with fresh dill or parsley. Enjoy hot!