Creamy Salmon Chowder
Hard French Soup

Creamy Salmon Chowder

Total Time
2h 22m
32m prep · 110m cook
Servings
4 people
Rating
Difficulty
Hard
31 views

A comforting chowder to extend or use up leftover salmon. Very flexible to what you have on hand.

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.

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Nutrition Facts

Per serving

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