Creamy Salmon Chowder

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: 39 mins
• Total Time: 54 mins
• Calories: 423 Calories

Ingredients

• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 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
• ½ cup frozen peas
• 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
• 1 ½ teaspoons dill

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.