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Helpful Kitchen Tips
- Use low heat when adding cream to avoid curdling.
- Don’t overcook the salmon; add it at the end to keep it tender.
- Chop vegetables evenly to ensure they cook at the same rate.
Ingredients 0/15
Why This Recipe Stands Out
Step 1
Put the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer gently until they're tender, which usually takes about 20 minutes. Once done, drain the potatoes and set them aside.
Step 2
While the potatoes are cooking, heat some olive oil in a big saucepan over medium-high heat. Add the chopped onion and celery, and cook them until they soften, about 5 to 7 minutes. Sprinkle in the flour, along with a pinch of salt and pepper, and stir everything together so it forms a smooth mixture.
Step 3
Slowly whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to medium and let it simmer until it thickens up nicely, about 10 minutes.
Step 4
Now, add the cooked potatoes, flaked grilled salmon, peas, corn, and some fresh dill to the pot. Give it a good stir and let everything heat through for another 10 minutes.
Step 5
Finally, stir in the Swiss and Cheddar cheeses until they melt and blend into the chowder. Once it’s all creamy and hot, ladle the chowder into bowls and sprinkle some chopped green onions on top for a fresh finish. Enjoy!
