To stretch or use up leftover salmon, make a hearty stew. very adaptable to your resources.
| Prep Time: | 15 mins |
| Cook Time: | 39 mins |
| Total Time: | 54 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
- 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.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 928 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used water just to cover for potatoes, so did not drain them. And sautéed the carrots in the onion pan (adding more Olive oil, then the flour once tender) and stirred this into the cooked diced potatoes. I also puréed the corn and onions loosened w oat milk, then added that to the potato/ carrot pot. The base was then creamy and thick enough to carry the chunks of salmon and other veg. This made a hearty pescatarian stew. Thank you!!
This worked great as a base. Added some garlic, paprika, and changed out 1 cup of milk for cream to make the base slightly sweeter. Topped with cheese. Cayenne can add some spice too if desired.
amazing. my go to salmon chowder recipe. used fresh salmon & fresh veggies. and subbed the green beans for broccoli
Quite tasty
Loved this. I used half chicken stock and half almond milk in place of the regular milk in the recipe (dairy is not my friend). Overall, this is a delicious, hearty, good-for-you, quick and easy dinner that the whole family will love!