Velvety Salmon Potato Chowder

1. 1

   Put the potatoes in a large pot, cover with salted water, and bring to a boil.

2. 2

   Lower the heat to medium-low and simmer until tender, about 10 minutes.

3. 3

   Drain.

4. 4

   Set a steamer insert in a saucepan and add water until it sits just below the insert.

5. 5

   Bring the water to a boil.

6. 6

   Add the carrots, cover, and steam until softened, 4 to 6 minutes.

7. 7

   Melt the butter in a large pot over medium heat.

8. 8

   Add the onion; cook and stir until softened, about 5 minutes.

9. 9

   Take off the heat; stir in the flour until a smooth paste forms.

10. 10

    Return to the heat and slowly pour in the milk, stirring constantly.

11. 11

    Stir the potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot.

12. 12

    Cook and stir until the chowder thickens, about 5 minutes.

13. 13

    Lower the heat to low; cover and simmer until the green beans are tender, about 5 minutes.

• Calories 344.16 kcal Moderate
• Protein 21.53 g Good Source
• Carbs 48.95 g Moderate
• Total Fat 7.0 g Moderate
• Saturated Fat 3.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 44.83 mg Moderate
• Sodium 940.02 mg High
• Fiber 5.04 g Moderate
• Sugar 17.34 g High
• Added Sugar 0.0 g Low Source
• Calcium 444.82 mg Good Source
• Iron 1.9 mg Moderate
• Potassium 1110.76 mg Good Source
• Vitamin A 168.71 mcg_rae Moderate
• Vitamin C 9.88 mg Moderate
• Vitamin D 2.68 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅