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Ingredients54 m servings 429 cals
Original recipe yields 6 servings
- 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.
- Cook's Notes:
- Substitute whole wheat flour for the all-purpose if preferred.
- Use whatever vegetables you are in the mood for to create some variety. Use fresh vegetables instead of frozen if desired.
Per Serving: 429 calories; 11.7 g fat; 64.2 g carbohydrates; 19 g protein; 42 mg cholesterol; 937 mg sodium. Full nutrition
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