PREPARATION

In a large pot, melt the butter and cook for 1 minute until slightly golden brown. Then add the onion and celery. Cook until the vegetables begin to soften, about 5 minutes.

Add the garlic and cook for 30 seconds. Add the diced potatoes, 2 teaspoons of the dill, all of the thyme, paprika, fennel seeds, tomato paste, and capers, and stir to combine.

Pour in the chicken and seafood broths and raise the heat to medium-high. When the mixture comes to a boil, cover and lower the heat to medium, then let simmer until the potatoes are fork-tender but not falling apart, about 10-12 minutes.

Add the cream cheese and stir until it melts into the soup. Add the salmon, cream, lemon juice, and hot sauce, and heat the chowder on low. Don't let the chowder come to a boil after adding the cream!

Gently stir so as not to break up the salmon too much. Once heated to a slight simmer, taste and use salt and pepper, as needed. Add more hot sauce, if you like it spicier. You may not need any salt, depending on the saltiness of your capers and smoked salmon.