Description
A comforting stew 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
- ⅓ 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
- ½ cup frozen peas
- 2 teaspoons salt, or to taste
- 1 ½ teaspoons dill
- freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 39 mins
Total Time: 54 mins
Servings: 6