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Leftover Grilled Salmon Chowder
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Create a flavorful salmon chowder with potatoes, peas, corn, Swiss and Cheddar cheese, and a hint of dill using leftover salmon.
Ingredients:
  • 5 small red potatoes, cut into bite-size pieces
  • 1 onion, diced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons all-purpose flour, or as needed
  • 4 cups 2% milk
  • 1 cooked salmon fillet, flaked
  • 1.25 cups frozen peas
  • 1.25 cups frozen corn
  • 1 teaspoon dried dill weed
  • 0.5 cup shredded reduced-fat Swiss cheese
  • 0.5 cup shredded reduced-fat Cheddar cheese
  • 1 green onion, finely chopped
Instructions:
  • In a large pot, add potatoes and cover with salted water. Bring to a boil, then simmer on medium-low heat until tender, approximately 20 minutes. Drain the potatoes.
  • In a large saucepan over medium-high heat, cook onion and celery in olive oil until tender, about 5-7 minutes. Stir in flour, salt, and pepper until fully combined.
  • Gradually pour milk into the onion mixture while stirring; bring to a boil, stirring constantly. Lower the heat to medium and simmer until thickened, around 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through for about 10 minutes. Stir in Swiss and Cheddar cheese until melted and warmed through, approximately 5 minutes. Serve the chowder in bowls and top with green onions for a finishing touch.

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