This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
423 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 tablespoons butter
6 cups milk
2 teaspoons salt, or to taste
1 cup frozen green beans
1 small red onion, diced
freshly ground black pepper to taste
2 cups frozen corn
3 large potatoes, or more to taste, diced
3 carrots, or more to taste, diced
1 cup skinned and boned cooked salmon, or more to taste
