A delightful and creamy chowder featuring tender salmon and fresh vegetables, perfect for a cozy meal.
Peel and dice the potatoes into small cubes.
Cut the potatoes into uniform pieces for even cooking.
Boil the diced potatoes in a pot of salted water until tender, then drain and set aside.
Test the potatoes with a fork to ensure they are tender.
Dice the onion and celery ribs finely.
Use fresh vegetables for the best flavor.
In a large saucepan, melt the butter over medium heat and sauté the onion and celery until softened.
Stir frequently to prevent the vegetables from burning.
Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
Cook the flour for a minute to remove the raw taste.
Gradually whisk in the milk and half-and-half, stirring constantly to avoid lumps.
Warm the milk slightly before adding to prevent curdling.
Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened.
Stir occasionally to prevent sticking.
Add the cooked potatoes, salmon, peas, and dill to the saucepan and stir to combine.
Break the salmon into bite-sized pieces for easier eating.
Stir in the cheddar cheese until melted and the chowder is creamy.
Use freshly grated cheese for better melting.
Serve the chowder hot, garnished with chopped green onions.
Serve with crusty bread for a complete meal.
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