Creamy Salmon Chowder
Use up any cooked salmon that is left over in this comforting, creamy chowder with potatoes, green beans, and corn for a weeknight meal.
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.
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.