Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat.
- Add the onion and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the flour until it forms a paste with the butter and vegetables. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes.
- Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes.
- Gently stir in the milk, heavy cream, thyme, salt, and pepper.
- Add the salmon pieces to the chowder. Cook for another 5 to 7 minutes, or until the salmon flakes easily with a fork. Do not boil after adding the cream or salmon.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
Notes
For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the liquid ingredients. You can substitute vegetable broth for chicken broth if preferred.