Finely dice the onion.

Dice the potatoes.

Cut the smoked salmon into ribbons.

Finely chop the fresh parsley.

Halve the lemon.

Gently fry the diced onion in butter until softened in a large pot or dutch oven.

Add the diced potatoes, chicken stock, and milk to the pot.

Simmer the mixture until the potatoes are tender.

Add the smoked salmon and chopped parsley to the pot.

Season the chowder well with salt and pepper.

Heat everything through until warmed.

Squeeze some lemon juice over the chowder before serving.