Creamy Salmon Chowder
Ingredients
- 3 large potatoes, or more to taste, diced ⓘ
- 3 carrots, or more to taste, diced ⓘ
- 2 tablespoons butter ⓘ
- 1 small red onion, diced ⓘ
- 1/3 cup all-purpose flour ⓘ
- 6 cups milk ⓘ
- 2 cups frozen corn ⓘ
- 1 cup skinned and boned cooked salmon, or more to taste ⓘ
- 1 cup frozen green beans ⓘ
- 1/2 cup frozen peas ⓘ
- 2 teaspoons salt, or to taste ⓘ
- 1 1/2 teaspoons dill ⓘ
- freshly ground black pepper to taste ⓘ
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
- Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Nutrition & Diet Analysis (per serving)
814
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).