Summer Potato, Fennel, and Smoked Salmon Chowder | Michigan Potatoes

Ingredients

• 4 cups (558 g) yellow potatoes, cubed
• 1-1/2 cups (115 g) fennel, chopped
• 2 cups frozen corn
• 3 Tbsp olive oil
• 1-1/2 cups white onion, diced
• 1 cup celery, diced
• 2 Tbsp (12 g) lemon zest
• 1/4 cup lemon juice
• 2 quarts (1.9 liters) vegetable stock
• 1 14-ounce can cream of celery soup
• 1/2 Tbsp ground black pepper
• 2 Tbsp dill fronds
• 6 ounces (170 g) smoked salmon