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Creamy Salmon Chowder
Creamy Salmon Chowder
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Prep Time:
15 minutes
Cook Time:
39 minutes
Total Time:
54 minutes
Creamy salmon chowder with potatoes, green beans, and corn - perfect for a quick and cozy meal using leftover salmon.
Ingredients:
  • 3 large potatoes, or more to taste, diced
  • 3 carrots, or more to taste, diced
  • 1 small red onion, diced
  • 0.33333334326744 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
  • 0.5 cup frozen peas
  • 2 teaspoons salt, or to taste
  • 1.5 teaspoons dill
  • freshly ground black pepper to taste
Instructions:
  • In a large pot, add potatoes and cover with salted water. Bring to a boil, then lower the heat and simmer until potatoes are tender, about 10 minutes. Drain the potatoes.
  • Set up a steamer insert in a saucepan and pour water in it, ensuring the water level is just below the steamer. Heat the water until it boils. Add the carrots, cover the steamer, and cook until tender, about 4 to 6 minutes.
  • In a large pot over medium heat, melt butter until sizzling. Add onion and sauté until soft, for about 5 minutes. Remove from heat and stir in flour until a silky paste forms. Return to heat and gradually pour in milk while stirring continuously.
  • Combine potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper in the pot, stirring well. Cook until the chowder thickens, approximately 5 minutes. Reduce the heat to low, cover, and simmer until the green beans are tender, around 5 minutes.

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