In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, diced celery, and carrots to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
Stir in the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Add the milk, heavy cream, dried thyme, and dried dill to the pot. Stir to combine and season with salt and pepper to taste.
Add the flaked smoked salmon and frozen peas to the chowder. Simmer for another 5 minutes until the peas are heated through and the salmon is warmed.
Remove the pot from the heat and let the chowder sit for a few minutes to thicken.
Serve the chowder hot, garnished with fresh dil
