- 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
- 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.
04/23/2018
recipepes.com
Creamy Salmon Chowder, recipe
PT15M
PT1H
5
455 calories
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