• Heat the butter in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often, until the veggies soften.
• Add in 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender.
• While the potatoes cook, I mix up my dumpling mixture.
• Make a slurry. Add the flour to the remaining cup of chicken stock in shaker cup. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to low boil.
• Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done, about 5 more minutes. Taste and season with more salt and pepper if needed.
• Sprinkle with green onions and fresh dill. Serve!

dill dumplings

• Whisk together the flour, baking powder, a pinch of salt and pepper, dill, chives and garlic powder in a bowl. In a smaller bowl, whisk together the milk and egg. Pour the milk mixture into the dry ingredients until just mixed. Set aside for a few minutes until you add them to the soup above.