Creamy Salmon Chowder Recipe

Ingredients

• 3 large potatoes, or more to taste, diced
• 3 carrots, or more to taste, diced
• 2 tablespoons butter
• 1 small red onion, diced
• 0.33 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

1. Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer until tender, around 10 minutes. Drain the potatoes.
2. Insert a steamer into a saucepan and add water, ensuring it's just below the steamer's bottom. Bring the water to a boil. Add carrots, cover, and steam until they soften, about 4 to 6 minutes.
3. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, approximately 5 minutes. Remove from heat, stir in flour until a smooth paste forms. Return to heat and slowly pour in milk, stirring constantly.
4. Stir in potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper. Cook and stir until the chowder thickens, about 5 minutes. Reduce heat to low, cover, and simmer until the green beans are tender, around 5 minutes.

Nutrition

• Calories: 423 kcal
• Fat Content: 12 g
• Fiber Content: 6 g
• Sugar Content: 16 g
• Sodium Content: 928 mg
• Protein Content: 19 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 63 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g