A hearty and creamy salmon chowder with a delightful blend of flavors, perfect for a cozy meal.
Peel and dice the potatoes, onion, celery, and carrot into small pieces.
Uniformly sized pieces ensure even cooking.
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrot, and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the diced potatoes to the pot and pour in enough water to cover the vegetables. Bring to a boil, then reduce to a simmer.
Simmering gently prevents the potatoes from breaking apart.
Add the salmon to the pot and cook until it is opaque and flakes easily with a fork.
Avoid overcooking the salmon to keep it tender.
Pour in the milk and cream, stirring gently to combine. Season with salt and pepper to taste.
Warm the milk slightly before adding to prevent curdling.
Sprinkle the fresh dill over the chowder before serving.
Serve with crusty bread for a complete meal.
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