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
• 0.33 cups 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 cups frozen peas
• 2 teaspoons salt , or to taste
• 1.5 teaspoons dill
• freshly ground black pepper to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.